Grilled Tempeh with Okra
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This grilled tempeh and okra dish has become one of my go to weeknight dinners because it comes together in under an hour and tastes absolutely fantastic. Tempeh is packed with protein and probiotics, making it so much better for your digestion than you'd expect from a plant based protein. The smoky paprika and cumin give everything a wonderful depth of flavor while the fresh lime juice and cilantro brighten it all up. Best part? The whole thing is super affordable and uses simple ingredients you probably already have in your kitchen.
Ella x
Ingredients
- 454 gtempeh(cut into 1/2-inch thick slabs)
- ½ kgfresh okra(trimmed)
- 4 tablespoonsolive oil
- 3 tablespoonsfresh lime juice
- 4garlic cloves(minced)
- 1 teaspoonsmoked paprika
- 1 teaspoonground cumin
- 1 teaspoonred pepper flakes
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 237 mlfresh cilantro(chopped)
- 2scallions(sliced thin)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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