Grilled Tempeh with Broccoli
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and tastes absolutely delicious. Tempeh is such a fantastic protein source, and it's packed with probiotics that are wonderful for your gut health. The beauty of this recipe is how simple it really is, just a flavorful sesame ginger marinade that makes everything sing. Grilling the tempeh gives it this amazing crispy exterior while the broccoli gets tender and slightly charred. Trust me, once you try this combination, you'll be making it on repeat.
Ella x
Ingredients
- 397 gtempeh(pressed and sliced into 1/4-inch planks)
- 1183 mlbroccoli florets(cut into medium pieces)
- 3 tablespoonssesame oil
- 3 tablespoonslow-sodium soy sauce
- 2 tablespoonsrice vinegar
- 1 mincedfresh ginger
- 4garlic cloves(minced)
- 1 tablespoonmaple syrup
- 2 tablespoonsolive oil
- 1 teaspoonred pepper flakes
- 1 tablespoonlime juice
- 2 tablespoonssesame seeds(for garnish)
- 2green onions(sliced thin for garnish)
Detail level
Instructions
- 1
Press the tempeh block between paper towels with a heavy object for 10 minutes to remove excess moisture, then slice into 1/4-inch thick planks.
Tip: Pressing tempeh helps it absorb the marinade better and allows for better browning on the grill.
- 2
Whisk together sesame oil, soy sauce, rice vinegar, minced ginger, minced garlic, maple syrup, red pepper flakes, and lime juice in a small bowl.
Tip: Make the glaze while your grill heats for convenience.
- 3
Toss the tempeh slices in half of the glaze and let sit for 5 minutes while you prepare the broccoli.
Tip: Reserve the remaining glaze to dress the vegetables after grilling.
- 4
Toss broccoli florets with olive oil, salt, and pepper in a separate bowl.
Tip: Keep the broccoli seasoning simple so the ginger-garlic glaze remains the star flavor.
- 5
Preheat grill to medium-high heat (around 400°F). Lightly oil the grill grates to prevent sticking.
Tip: Test the heat by holding your hand 3 inches above the grates for 3 seconds—you should feel strong heat.
- 6
Grill tempeh slices for 4-5 minutes per side until golden brown and charred lines appear, then transfer to a plate.
Tip: Don't move the tempeh around too much—let it sit on the heat to develop those beautiful grill marks.
- 7
Place broccoli florets directly on the grill grates or use a grill basket. Cook for 6-8 minutes, stirring occasionally, until the florets are tender with crispy, charred edges.
Tip: The char adds wonderful depth of flavor—don't be afraid of some blackened spots.
- 8
Return grilled tempeh and broccoli to a serving bowl and drizzle with the reserved glaze. Toss gently to coat evenly.
Tip: Wait until the vegetables are off the grill to add the glaze so it coats everything while still warm.
- 9
Garnish with sesame seeds and sliced green onions. Serve immediately while warm.
Tip: The sesame seeds add a nutty finish and the green onions provide a fresh, bright note to the rich glaze.
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