Grilled Tempeh with Seared Pineapple and Wild Rice

tempeh

🥗Healthier: tofu

💰Cheaper: seitan

Tofu is a lower-calorie option, while seitan is often cheaper and higher in protein.

wild rice

🥗Healthier: quinoa

💰Cheaper: brown rice

Quinoa is nutrient-dense, while brown rice is more affordable.

maple syrup

🥗Healthier: agave nectar

💰Cheaper: honey

Agave nectar is lower on the glycemic index, while honey is typically less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats, while canola oil is a budget-friendly alternative.

Cut the top off the tempeh package and pull it out.

Cut tempeh into four pieces.

Prepare a pot of boiling water and place a steamer over it.

Steam tempeh for at least 15 minutes to mellow the flavor and increase digestibility.

Mix together 1 teaspoon smoked paprika, 1 teaspoon thyme, 1/4 teaspoon allspice, 1/2 teaspoon brown sugar, 1/4 teaspoon cayenne pepper, 1/8 teaspoon nutmeg, and 3/4 teaspoon salt in a bowl to create the spice rub.

Let the steamed tempeh cool for a few minutes.

Brush olive oil on the tempeh pieces and dredge them in the spice rub.

Slice the pineapple into rings or wedges.

Spray the grill pan with canola oil or olive oil to prevent sticking.

Grill the pineapple slices until caramelized, about 5-7 minutes, flipping to get grill marks on both sides.

Brush the tempeh with olive oil and place it in the grill pan.

Grill the tempeh, turning it to get grill marks on all sides, about 3-4 minutes per side.

Remove the grilled tempeh and pineapple from the grill and slice the tempeh into pieces for serving.

Plate the grilled tempeh with the seared pineapple and serve with black rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens