Grilled Tempeh with Okra

Instructions

1. 1

   Preheat your grill to medium-high heat, about 400°F. While the grill heats, pat the tempeh slabs dry with paper towels to help them absorb the marinade better.

   Tip: Dry tempeh helps it brown more evenly and absorb flavors.

2. 2

   In a small bowl, whisk together olive oil, lime juice, minced garlic, smoked paprika, cumin, red pepper flakes, salt, and black pepper to create the marinade.

   Tip: Prepare the marinade while the grill is heating for efficiency.

3. 3

   Place tempeh slabs on a plate and brush both sides generously with the marinade mixture, allowing them to sit for 5 minutes to absorb the flavors.

   Tip: Don't skip the marinating step; it adds crucial depth of flavor to the tempeh.

4. 4

   In a separate bowl, toss the trimmed okra with 1 tablespoon of the remaining marinade until lightly coated.

   Tip: Use just enough marinade to lightly coat the okra without making it soggy.

5. 5

   Place the marinated tempeh slabs directly on the grill grates and cook for 4-5 minutes per side until they develop charred grill marks and are heated through.

   Tip: Avoid moving the tempeh around too much; let it sit to develop those beautiful grill marks.

6. 6

   On a grill-safe skewer or grill basket, arrange the okra and place on the grill alongside the tempeh. Grill for 8-10 minutes, shaking or turning the okra occasionally, until it's charred and tender.

   Tip: Okra cooks quickly, so keep a close eye on it to prevent over-charring.

7. 7

   Transfer the grilled tempeh and okra to a serving platter and garnish with fresh cilantro and sliced scallions.

   Tip: The fresh herbs add brightness that complements the smoky grilled flavors.

8. 8

   Serve immediately while the tempeh is still warm and the okra retains its slight crispness. Offer additional lime wedges on the side for extra brightness.