Grilled Tempeh with Cauliflower
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes absolutely restaurant quality. Grilled tempeh with cauliflower is a plant based powerhouse that never feels boring or virtuous in that sacrificial way. Tempeh is packed with protein and probiotics that support your gut health, while the charred edges get crispy and delicious on the grill. The white miso marinade brings umami depth and a touch of sweetness from maple syrup that makes even skeptics ask for seconds. Best part? You probably have most of these ingredients already, and the whole thing takes minimal fuss from prep to plate.
Ella x
Ingredients
- 2 blockstempeh(sliced into 1/4-inch steaks)
- 1 headcauliflower(cut into large florets)
- 4 tablespoonsolive oil
- 3 tablespoonswhite miso paste
- 2 tablespoonsrice vinegar
- 1 tablespoonfresh ginger(minced)
- 3garlic cloves(minced)
- 1 tablespoonmaple syrup
- 1 tablespoonsesame oil
- 3 tablespoonssesame seeds(toasted)
- 237 mlfresh cilantro(chopped)
- 1lime(cut into wedges)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
Detail level
Instructions
- 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
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
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
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
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
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.
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