After reviewing Grilling Vegan Style by John Schlimm, grilling is now officially my favorite way to prepare tempeh. It’s got a nice smoky taste with just a touch of spiciness, takes a bit of prep work but it’s well worth it. If you’re not familiar with tempeh cooking, you may not know that you need to steam or boil it first to remove some of its bitter flavor.
Grilling Vegan Style covers that information and more with a whole chapter devoted specifically to grilling tofu, tempeh and seitan. For this recipe, I simmered the tempeh in vegetable broth for 10 minutes (besides removing the bitter taste, also to soften it and allow the marinade to soak in) and then marinated overnight before grilling.
I served the tempeh sliced into thin strips alongside grilled vegetables. There’s really no better way to say so long to summer and hello to fall.
Tex-Mex Tempeh for Two
2 servings
3 tablespoons freshly squeezed lime juice
2 tablespoons extra-virgin olive oil
2 tablespoons soy sauce (tamari preferred)
1 tablespoon chili powder
2 cloves garlic, chopped finely
1 1/2 teaspoons dried oregano
1/4 teaspoon ground cloves
1 tablespoon adobo (from a can of chipotles in adobo), or your favorite vegan salsa
1 (8-ounce) package tempeh, cut into 1-inch-thick slices
Canola oil, for oiling the grill grates
In a wide, shallow dish, whisk together the lime juice, olive oil, soy sauce, chili powder, garlic, oregano, cloves, and adobo. Arrange the tempeh in the dish, turn to coat all over with the marinade, cover and chill, turning halfway through, for 2 hours or overnight.
Grease the grates with the canola oil, then preheat the grill to medium. Grill the tempeh, flipping it once, until browned and hot throughout, 8 to 10 minutes total. Transfer to plates and serve.
From the book Grilling Vegan Style by John Schlimm. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright (c) 2012. www.dacapopresscookbooks.com
Disclosure: I received the book free of charge from the publisher to review. The opinions and experience with the book expressed herein are my own. There was no pay to say.
This post also contains an Amazon link, I get a few coins tossed my way if you click on the link and make a purchase of anything.
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love it!!
Perfect grill marks! I would have never thought of throwing marinated tempeh on the grill, but it’s a really good idea. Just in time for Labor Day cookouts! :)
Oh no, another gill post and me still without a grill. The grill marks are very seductive — takes tempeh to a whole new level. Maybe if I get the cookbook it will motivate me to get the grill before winter. :)
Nice. I’ve not had tempeh for months. I think I’m going to be trying this one. I’m curious about the addition of the cloves.
The tempeh looks great! I’ve heard a few interesting things about this book – mostly good… think I will go and pick it up!
We haven’t had that kind of summer here in London, UK, but I will invest in the book for when have some better weather. This is one kind of flavour that you miss as a veggie and exciting to think it may be possible now!
That tempeh looks awesome–I love anything with adobo sauce in the recipe!
I love the grill marks on the tempeh. They look so appetizing. I am not into vegan style grilling but since now I think I will try this one. Do you have some suggestions on how to achieve those lovely grill marks?