Grilled Tempeh with Crispy Potato Wedges and Herb Aioli

Instructions

1. 1

   Preheat your grill to medium-high heat. While heating, prepare the marinade by whisking together olive oil, balsamic vinegar, soy sauce, minced garlic, rosemary, and smoked paprika in a shallow bowl.

   Tip: If you don't have a grill, a cast-iron skillet or grill pan works just as well.

2. 2

   Gently simmer the tempeh steaks in water for 8 minutes to soften them slightly, then drain well. Pat dry with paper towels and immediately brush both sides with the marinade, allowing it to soak for 5 minutes.

   Tip: Steaming the tempeh helps it absorb the marinade better and cook more evenly.

3. 3

   Toss the potato wedges with 2 tablespoons of olive oil, salt, and black pepper. Spread them on the grill grates in a single layer on the cooler side of the grill.

   Tip: Placing potatoes on cooler heat prevents burning while they cook through.

4. 4

   Place the marinated tempeh steaks on the hotter part of the grill. Cook for 5-6 minutes per side until grill marks appear and the edges are caramelized.

   Tip: Don't move the tempeh around too much—let it sit to develop those beautiful grill marks.

5. 5

   Check the potatoes every 10 minutes, stirring gently to ensure even cooking. They should be tender inside with crispy, golden edges after about 20-25 minutes total.

   Tip: A fork should pierce the center easily when the potatoes are done.

6. 6

   While the tempeh and potatoes cook, prepare the herb aioli by combining vegan mayo, lemon juice, chopped parsley, remaining minced garlic, salt, and pepper in a small bowl. Mix well and set aside.

   Tip: Make the aioli fresh for the brightest herb flavor.

7. 7

   Remove the tempeh and potatoes from the grill when cooked through. Transfer to a serving platter and let rest for 2 minutes.

   Tip: This resting period helps the flavors settle.

8. 8

   Serve the grilled tempeh steaks alongside the crispy potato wedges with a generous dollop of herb aioli on the side or drizzled over the top.