Grilled Tempeh with Caramelized Onion and Balsamic Glaze
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just about an hour and genuinely tastes like restaurant food. Tempeh, packed with protein and probiotics that support digestion, gets wonderfully crispy on the grill while caramelized onions melt into a sweet, savory base. The balsamic glaze ties everything together with a tangy richness that makes even skeptics love this plant based meal. Best part? You probably have most of these ingredients on hand already, making this both budget friendly and impressively simple to pull off.
Ella x
Ingredients
- 2 blockstempeh(sliced into 1/2-inch thick planks)
- 3 mediumyellow onions(thinly sliced)
- 237 mlbalsamic vinegar
- 4 tablespoonsolive oil(divided)
- 237 mlvegetable broth
- 1 tablespoonmaple syrup
- 3garlic cloves(minced)
- 2 sprigsfresh thyme
- 1 teaspoonsea salt(divided)
- 1 teaspoonblack pepper
- 1 teaspoonsmoked paprika
Detail level
Instructions
- 1
Steam the tempeh blocks in a pot with water for 10 minutes to soften, then slice them lengthwise into 1/2-inch thick planks. Pat dry with a clean kitchen towel to remove excess moisture.
Tip: Steaming tempeh reduces bitterness and helps it absorb marinades better.
- 2
In a small bowl, whisk together 2 tablespoons of olive oil, smoked paprika, 1/2 teaspoon salt, and black pepper. Brush both sides of the tempeh slices generously with this mixture and set aside.
Tip: Don't skip seasoning the tempeh directly—it enhances the grilled flavor significantly.
- 3
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions and remaining salt, stirring occasionally. Cook for 20-25 minutes until the onions are deeply golden and caramelized, stirring more frequently toward the end.
Tip: Lower heat and patience are key for perfect caramelization without burning.
- 4
While the onions caramelize, preheat your grill or grill pan to medium-high heat (about 400°F). Once hot, grill the tempeh slices for 4-5 minutes per side until they have dark grill marks and a slightly crispy exterior.
Tip: Don't move the tempeh around too much—let it sit to develop those beautiful char marks.
- 5
When the onions are caramelized, add the minced garlic and fresh thyme sprigs, cooking for another minute until fragrant.
Tip: Adding garlic at the end prevents it from burning and keeps the flavor bright.
- 6
Pour in the balsamic vinegar, vegetable broth, and maple syrup to the onion mixture. Stir well and simmer for 5 minutes until the liquid reduces slightly and becomes syrupy.
Tip: The maple syrup balances the acidity of the vinegar for a complex flavor.
- 7
Divide the grilled tempeh among serving plates and top with the caramelized onion mixture and its glaze. Serve immediately while the tempeh is warm and the onions are still soft.
Tip: Serve over quinoa, rice, or with crusty bread to soak up the delicious balsamic glaze.
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