Grilled Tempeh with Avocado

Instructions

1. 1

   Steam the tempeh slices for 10 minutes to soften them, then pat dry with paper towels.

   Tip: Steaming removes bitterness and makes the tempeh more receptive to marinades.

2. 2

   Whisk together soy sauce, agave nectar, minced garlic, and 2 tablespoons of olive oil in a shallow bowl to create the marinade.

3. 3

   Coat the dried tempeh slices thoroughly with the marinade and let them rest for 10 minutes.

   Tip: Don't skip marinating—it adds essential flavor to the tempeh.

4. 4

   Heat a grill pan or outdoor grill to medium-high heat and lightly brush with remaining 2 tablespoons of olive oil.

5. 5

   Grill the marinated tempeh for 3-4 minutes per side until golden brown grill marks appear.

   Tip: Don't move the tempeh too much on the grill—let it develop a nice crust.

6. 6

   While tempeh grills, prepare the lime crema by whisking together yogurt, 1½ tablespoons lime juice, minced garlic, salt, and pepper.

7. 7

   Combine cilantro, jalapeño, red onion, tomato, remaining lime juice, and a pinch of salt in a bowl for the salsa.

   Tip: Make the salsa just before serving to keep the cilantro fresh and vibrant.

8. 8

   Scoop avocado flesh into a small bowl and mash lightly with lime juice, salt, and pepper.

   Tip: Leave the avocado slightly chunky for better texture and presentation.

9. 9

   Arrange grilled tempeh on serving plates, top each slice with mashed avocado, drizzle with lime crema, and finish with cilantro-jalapeño salsa.