Grilled Tempeh with Cucumber
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in just thirty minutes flat. The grilled tempeh gets wonderfully crispy and absorbs all the amazing Asian inspired flavors, while the fresh cucumber salad keeps everything light and refreshing. Tempeh is packed with protein and probiotics, making it such a nourishing choice for plant based eating. What I love most is how simple it is to pull together and how impressive it looks on the plate, even though it requires minimal effort and costs just a few dollars per serving.
Ella x
Ingredients
- 454 gtempeh(cut into ½-inch thick slices)
- 3 mediumcucumber(thinly sliced)
- 3 tablespoonslime juice(fresh)
- 4 tablespoonsolive oil
- 2garlic cloves(minced)
- ½ mediumred onion(thinly sliced)
- ¼ cupfresh cilantro(chopped)
- 3 tablespoonsfresh mint(chopped)
- 1red chili(deseeded and minced)
- 2 tablespoonssoy sauce
- 1 tablespoonrice vinegar
- 2 tablespoonssesame seeds(for garnish)
- to tastesea salt and black pepper
Detail level
Instructions
- 1
Prepare a marinade by whisking together 2 tablespoons of olive oil, 1 tablespoon of soy sauce, minced garlic, lime juice, and rice vinegar in a shallow bowl.
Tip: The marinade infuses the tempeh with deep umami flavors.
- 2
Place tempeh slices in the marinade, coating both sides evenly, and let sit for 15 minutes at room temperature.
Tip: Don't over-marinate as tempeh absorbs liquid quickly.
- 3
Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
- 4
Grill the marinated tempeh slices for 5-6 minutes per side until they develop golden-brown grill marks and have a slightly charred exterior.
Tip: Don't move the tempeh too frequently; let each side develop color before flipping.
- 5
While the tempeh cooks, prepare the cucumber salad by combining sliced cucumbers and red onion in a large mixing bowl.
- 6
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lime juice, minced red chili, and remaining soy sauce to create the dressing.
Tip: Taste and adjust lime juice and soy sauce to your preference for balance.
- 7
Pour the dressing over the cucumber mixture and toss gently to combine. Add chopped cilantro and mint, then season with salt and pepper.
Tip: Let the salad sit for 5 minutes to allow flavors to meld.
- 8
Arrange grilled tempeh slices on serving plates and spoon the cucumber salad alongside. Garnish with sesame seeds and additional fresh herbs.
Tip: Serve immediately while the tempeh is still warm for the best contrast with the cool salad.
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