Grilled Tempeh with Cassava Root Wedges and Mango-Lime Glaze

Instructions

1. 1

   Preheat your grill to medium-high heat (about 400°F). If using a grill pan, heat it over medium-high heat on the stovetop.

   Tip: Oil your grill grates well to prevent tempeh from sticking.

2. 2

   Toss cassava wedges with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Place on a baking sheet and roast in a 400°F oven for 25-30 minutes, stirring halfway through, until golden and crispy.

   Tip: You can grill the cassava instead, but roasting ensures even crispiness.

3. 3

   While cassava cooks, whisk together the mango purée, lime juice, minced garlic, tamari, maple syrup, chili flakes, remaining salt, and pepper in a small bowl to create the glaze.

   Tip: Taste the glaze and adjust lime juice or maple syrup to your preference.

4. 4

   Brush tempeh slices on both sides with 2 tablespoons olive oil and sprinkle lightly with salt and pepper.

   Tip: Allowing tempeh to marinate in the oil for 10 minutes helps it absorb flavor.

5. 5

   Place tempeh slices directly on the hot grill and cook for 4-5 minutes per side until dark grill marks form and the exterior is caramelized.

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

6. 6

   During the last minute of grilling, brush the mango-lime glaze generously over both sides of the tempeh and let it caramelize slightly on the grill.

   Tip: Reserve some glaze to drizzle over the finished plate.

7. 7

   Remove cassava wedges from the oven and let cool for 2 minutes. Arrange on a serving platter with the grilled tempeh.

   Tip: Keep the cassava warm until serving for the best texture.

8. 8

   Drizzle any remaining glaze over the tempeh and cassava. Top with toasted coconut flakes and fresh cilantro, then serve immediately.

   Tip: Serve with lime wedges and extra cilantro on the side for garnish.