Grilled Tempeh with Cauliflower

Instructions

1. 1

   Prepare the glaze by whisking together white miso paste, rice vinegar, minced ginger, minced garlic, maple syrup, and sesame oil in a small bowl until smooth. Season with a pinch of salt and pepper.

   Tip: Make the glaze while preheating your grill so it's ready to use immediately.

2. 2

   Preheat your grill or grill pan to medium-high heat (around 400°F). Toss the tempeh steaks and cauliflower florets with 2 tablespoons of olive oil, salt, and black pepper.

   Tip: If using a grill pan indoors, work in batches to avoid overcrowding.

3. 3

   Place the tempeh steaks on the grill and cook for 5-6 minutes per side until deep grill marks form and the surface is caramelized. Transfer to a platter.

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

4. 4

   Grill the cauliflower florets for 6-7 minutes per side until the edges are charred and the florets are tender but still maintain their shape.

   Tip: Use a grill basket or skewers if your cauliflower pieces are too small and might fall through the grates.

5. 5

   Return the grilled tempeh and cauliflower to a large mixing bowl. Pour the miso-ginger glaze over them and toss gently to coat everything evenly.

   Tip: Reserve a few tablespoons of glaze to drizzle on top for extra flavor.

6. 6

   Arrange the glazed tempeh and cauliflower on a serving platter. Sprinkle with toasted sesame seeds and fresh chopped cilantro, then serve with lime wedges on the side for brightness.

   Tip: The residual heat will help the glaze coat the vegetables beautifully as they cool slightly.