Grilled Tempeh with Garlic

Instructions

1. 1

   Cut tempeh blocks in half lengthwise, then cut each half diagonally to create 8 slabs approximately 1/2-inch thick. Steam the tempeh slabs over boiling vegetable broth for 10 minutes to soften and improve texture absorption.

   Tip: Steaming tempeh reduces bitterness and creates a better grilling surface.

2. 2

   While tempeh steams, combine minced garlic, olive oil, lemon juice, thyme, sea salt, black pepper, and smoked paprika in a small bowl. Whisk until fully blended into a fragrant marinade.

   Tip: Prepare the marinade while tempeh cooks to save time.

3. 3

   Remove steamed tempeh from heat and pat dry with paper towels. Brush both sides of each slab generously with the garlic marinade, reserving any extra sauce.

   Tip: Drying the tempeh prevents excess steam during grilling and helps it achieve a golden crust.

4. 4

   Preheat grill or grill pan to medium-high heat. Lightly oil the grill grates to prevent sticking.

   Tip: A properly oiled grill creates better char marks and prevents the tempeh from sticking.

5. 5

   Place marinated tempeh slabs directly on the hot grill. Cook for 4-5 minutes on the first side without moving them, allowing a caramelized crust to form.

   Tip: Resist the urge to move the tempeh; stillness creates the best golden-brown exterior.

6. 6

   Flip each tempeh slab carefully and cook the second side for another 3-4 minutes until golden brown and crispy at the edges.

   Tip: Look for charred edges and grill marks as signs of proper doneness.

7. 7

   Transfer grilled tempeh to a serving platter and drizzle with any remaining garlic marinade. Allow to rest for 2 minutes before serving.

   Tip: A short rest allows the tempeh to set and makes it less likely to fall apart when plating.