Chimichurri Grilled Tempeh

Use 1 lb. (2 blocks) of your favorite tempeh for this recipe…any flavor will do!

Step 1: Prep the Tempeh

Pull out your tempeh and score the top and bottom in an offset grid pattern, about an 1/8 of an inch deep.

Step 2: Chimichurri time

Ingredients:

• 2 cup parlsey

• 4 garlic cloves pasted

• 1 shallot, finely minced

• 1/4 cup fresh oregano

• 1/4 cup red wine vinegar

• 2/3 cup olive oil

• 1 tsp sea salt

• 1/2 tsp chili flakes

• Fresh black pepper

• Pinch of sugar

• 1 lemon cut in half

Preparation:

If you have a mortar and pestle, you can start by pasting the garlic and shallot first. Then add your parsley and oregano, take care to not overwork. Mix in your vinegar and olive oil. Add your seasonings and adjust. A little sugar can help to balance flavors if needed.

If you don’t have a mortar and pestle, then pulse everything in a food processor until it is roughly chopped and combined. This will only take a few pulses—don’t overdo it.

Step 3: Douse the tempeh

Take about half of your marinade and rub this on both sides of your tempeh. Place in a bag or pyrex dish. Make sure to turn the tempeh at least twice and let it soak for about an hour.

Step 4: Grill it up

Get your grill fired up, charcoal or gas. Make sure the grill is nice and hot: 450-500 degrees will work great. If possible, adjust the charcoals to one side. Add your two cut lemon halves to the grill. This will show you how hot the grill is getting and once your lemons are seared this will add as a nice squeeze to your dinner.

Try to cook each side of the tempeh indirectly to the flame, keeping one side of the grill hotter than the other, and the tempeh on the cooler side if possible. Allow the tempeh to take its time crisping up away from direct contact with the coals or flame. This will take anywhere from 5-10 minutes on each side depending on the strength of the grill. You will now start basting the tempeh with the rest of the marinade as it cooks. When you see it starting to dry out, add a nice layer of marinade with a pastry brush.

For the last 2-4 minutes of cooking you can put it directly over the coals or flames to get your desired char. You may not need to do this. To check for doneness, put a small knife or skewer through the center it should go in with out much resistance and should be warm to the touch once pulled out.

Step 5: Serve

Let the tempeh rest for a few minutes, add the rest of the marinade, slice, and arrange with your favorite summer sides. Use the grilled lemon on the tempeh or another yummy side.…