Simple Marinated & Grilled Tempeh Recipe

Remove tempeh from its packaging and slice it in half to create thicker pieces.

Cut each half into diamond shapes by cornering the corners.

In a large ziplock bag, combine the balsamic vinaigrette, red chili garlic sauce, liquid aminos, and pepper blend.

Add the sliced tempeh and vegetables (zucchini, red onions, oyster mushrooms) to the ziplock bag.

Seal the bag and shake to coat the tempeh and vegetables in the marinade.

Refrigerate the bag for at least 2 hours to allow the flavors to penetrate the tempeh.

Prepare an indoor grill or outdoor grill for cooking the tempeh.

Remove the marinated tempeh and vegetables from the bag and place them on the grill.

Grill the tempeh until it has nice grill marks and is heated through.

Saute some kale until wilted, then set aside.

Saute the spinach just until wilted, then set aside.

Grill the zucchini squash and mushrooms until cooked and slightly charred.

Serve the grilled tempeh on a bed of fresh spinach with the grilled vegetables.

Equipment Needed

Spice Level:

Dietary