Grilled Tempeh with Cabbage

Instructions

1. 1

   Steam tempeh slabs for 15 minutes to soften slightly, then pat dry with a kitchen towel. This removes excess moisture and helps absorb marinades.

   Tip: Steaming tempeh before grilling reduces bitterness and improves texture.

2. 2

   In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon maple syrup, 1 minced garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

3. 3

   Brush both sides of tempeh slabs generously with the marinade and let sit for 10 minutes.

4. 4

   Preheat grill to medium-high heat (about 400°F). Lightly oil the grill grates and grill tempeh for 4-5 minutes per side until golden grill marks appear and edges are slightly crispy.

   Tip: Don't move the tempeh around too much; let it sit to develop those beautiful char marks.

5. 5

   While tempeh grills, heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add remaining garlic and sauté for 30 seconds until fragrant.

6. 6

   Add sliced cabbage to the skillet and cook for 5 minutes, stirring occasionally, until cabbage begins to soften and edges caramelize.

7. 7

   Stir in remaining 1 tablespoon balsamic vinegar, 1 teaspoon maple syrup, vegetable broth, whole grain mustard, thyme sprigs, remaining salt, pepper, and red pepper flakes. Continue cooking for 8-10 minutes until cabbage is tender and sauce reduces slightly.

   Tip: The cabbage should be wilted but still have slight texture; don't overcook it to mush.

8. 8

   Remove thyme sprigs from cabbage mixture. Divide grilled tempeh among plates and top with the warm cabbage slaw. Drizzle any remaining pan sauce over the top.