Grilled Tempeh with Fennel

Instructions

1. 1

   Steam tempeh slices for 10 minutes to soften slightly, then pat dry with paper towels to remove excess moisture.

   Tip: Steaming helps tempeh absorb marinades better and reduces bitterness.

2. 2

   Whisk together 3 tablespoons olive oil, minced garlic, 1½ tablespoons lemon juice, thyme, smoked paprika, salt, and pepper in a shallow bowl.

3. 3

   Coat tempeh slices and fennel wedges evenly with the marinade, reserving 2 tablespoons for the finishing drizzle. Let sit for 10 minutes.

   Tip: Work gently with fennel to avoid breaking apart the delicate layers.

4. 4

   Preheat grill to medium-high heat and lightly oil the grates to prevent sticking.

5. 5

   Grill tempeh slices for 4-5 minutes per side until golden grill marks form and edges are charred slightly.

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

6. 6

   Grill fennel wedges for 3-4 minutes per side until tender and caramelized at the edges.

   Tip: Use a grill basket or skewers if fennel pieces are thin enough to fall through grates.

7. 7

   Whisk remaining 3 tablespoons olive oil with 1½ tablespoons fresh lemon juice, maple syrup, and balsamic vinegar to create a finishing drizzle.

8. 8

   Arrange grilled tempeh and fennel on serving plates and drizzle with the lemon-maple glaze before serving warm.

   Tip: Serve with crusty bread or over a bed of fresh greens for a complete meal.