Grilled Tempeh with Avocado
Prep
20 mins
Cook
15 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in just thirty five minutes and tastes like you spent hours in the kitchen. Tempeh is such a nutritional powerhouse, packed with protein and probiotics that keep your gut happy, and when you grill it, it gets this amazing smoky crust. I love pairing it with creamy avocado and a bright lime cilantro sauce that makes the whole plate sing. It's simple enough for a busy Tuesday but impressive enough to serve to guests.
Ella x
Ingredients
- 454 gtempeh(sliced into 8 planks, ¼-inch thick)
- 2ripe avocados(halved and pitted)
- 3 tablespoonslime juice
- 4 tablespoonsolive oil(divided)
- 3 tablespoonssoy sauce
- 1 tablespoonagave nectar
- 2garlic cloves(minced)
- ½ cupfresh cilantro(roughly chopped)
- 1jalapeño(minced)
- ¼ cupred onion(finely diced)
- 1tomato(diced)
- ½ cupplain non-dairy yogurt
- to tastesea salt and black pepper
Detail level
Instructions
- 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
Whisk together soy sauce, agave nectar, minced garlic, and 2 tablespoons of olive oil in a shallow bowl to create the marinade.
- 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
Heat a grill pan or outdoor grill to medium-high heat and lightly brush with remaining 2 tablespoons of olive oil.
- 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
While tempeh grills, prepare the lime crema by whisking together yogurt, 1½ tablespoons lime juice, minced garlic, salt, and pepper.
- 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
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
Arrange grilled tempeh on serving plates, top each slice with mashed avocado, drizzle with lime crema, and finish with cilantro-jalapeño salsa.
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