Grilled Tempeh with Asparagus
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in just 45 minutes from start to table. Tempeh is such an underrated protein that's packed with probiotics for gut health, and when you char it on the grill, it gets this amazing nutty flavor that even meat eaters love. The asparagus gets tender and slightly caramelized while soaking up this bright, garlicky marinade with just a hint of sesame and lemon. It's simple, elegant, and honestly costs way less than most restaurant meals while tasting just as impressive.
Ella x
Ingredients
- 454 gtempeh(cut into 8 slices, about 1/2-inch thick)
- ¾ kgfresh asparagus(trimmed)
- 5 tbspolive oil
- 3 tbspfresh lemon juice
- 4garlic cloves(minced)
- 2 tbsplow-sodium soy sauce
- 1 tbsprice vinegar
- 1 tspmaple syrup
- 3 tbspsesame seeds(toasted)
- 1 tspred pepper flakes
- 2 tspfresh thyme(dried or 1 tbsp fresh)
- 1 tspsea salt
- 1 tspblack pepper
Detail level
Instructions
- 1
Steam tempeh slices for 10 minutes to remove any bitterness, then pat dry with paper towels. This step also helps the marinade absorb better into the tempeh.
Tip: Steaming softens the tempeh slightly, making it easier to marinate and grill.
- 2
In a small bowl, whisk together 3 tbsp olive oil, lemon juice, minced garlic, soy sauce, rice vinegar, maple syrup, red pepper flakes, and thyme until well combined.
Tip: Prepare the marinade while the tempeh steams to save time.
- 3
Place steamed tempeh slices in a shallow dish and pour half the marinade over them, turning to coat both sides evenly. Reserve the remaining marinade for the asparagus.
Tip: Let tempeh marinate for at least 10 minutes, but can marinate up to 2 hours for deeper flavor.
- 4
Toss asparagus spears with the remaining 2 tbsp olive oil, reserved marinade, sea salt, and black pepper in a separate bowl until well coated.
Tip: Pat asparagus dry before tossing to help achieve better charring on the grill.
- 5
Preheat grill to medium-high heat (about 400°F) and lightly oil the grates to prevent sticking.
Tip: A hot grill prevents sticking and creates those desirable grill marks.
- 6
Place marinated tempeh slices directly on the grill grates and cook for 4-5 minutes per side until golden brown with visible grill marks.
Tip: Don't move the tempeh around too much; let it sit to develop a nice crust.
- 7
On the same grill, arrange asparagus spears perpendicular to the grates (or use a grill basket) and cook for 6-8 minutes, rolling occasionally, until tender and lightly charred on the edges.
Tip: Thinner asparagus spears will cook faster than thicker ones, so arrange them accordingly.
- 8
Transfer grilled tempeh and asparagus to a serving platter and sprinkle toasted sesame seeds generously over the top just before serving.
Tip: Toast sesame seeds in a dry skillet over medium heat for 2-3 minutes until fragrant for better flavor.
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