Grilled Tempeh with Caramelized Leek and Balsamic Glaze

Instructions

1. 1

   Steam the tempeh slabs for 10 minutes to soften and reduce bitterness. Remove and pat dry with paper towels.

   Tip: Steaming makes the tempeh more receptive to marinades and prevents it from drying out during grilling.

2. 2

   In a small bowl, whisk together 2 tablespoons olive oil, minced garlic, smoked paprika, thyme, salt, and pepper. Rub this mixture onto both sides of each tempeh slab and let sit for 10 minutes.

3. 3

   Heat a grill pan or outdoor grill to medium-high heat. Grill the tempeh for 4-5 minutes per side until golden char marks appear. Transfer to a plate.

   Tip: Don't move the tempeh around too much—let it sit to develop a nice crust before flipping.

4. 4

   In the same grill pan, add remaining 2 tablespoons olive oil over medium heat. Add the sliced leeks and cook for 8-10 minutes, stirring occasionally, until soft and caramelized.

   Tip: Allow the leeks to sit undisturbed between stirs to develop golden color and sweetness.

5. 5

   Pour the vegetable broth into the pan with the leeks and scrape up any browned bits. Simmer for 3-4 minutes until the leeks are very tender.

6. 6

   In a separate small saucepan, combine balsamic vinegar and maple syrup. Bring to a gentle simmer and reduce for 5-7 minutes until it becomes thick and syrupy. Remove from heat.

   Tip: The glaze should coat the back of a spoon when ready—it will thicken more as it cools.

7. 7

   Arrange the grilled tempeh on serving plates and top with the caramelized leeks and their cooking liquid. Drizzle with the balsamic glaze.

   Tip: Serve warm with crusty bread or alongside roasted root vegetables for a complete meal.