Grilled Tempeh with Plantain and Cilantro-Lime Sauce

Instructions

1. 1

   Prepare the cilantro-lime sauce by blending fresh cilantro, minced garlic, lime juice, coconut milk, and a pinch of salt until smooth. Set aside in a small bowl.

   Tip: Make the sauce ahead of time and refrigerate for up to 2 days for deeper flavor development.

2. 2

   Pat the tempeh slabs dry with a clean kitchen towel. In a small bowl, mix together cumin, smoked paprika, salt, and black pepper. Brush both sides of tempeh with olive oil and rub with the spice mixture.

   Tip: Dry tempeh ensures better charring and browning on the grill.

3. 3

   Toss plantain slices with 1 tablespoon of olive oil, a pinch of salt, and black pepper.

   Tip: Choose plantains that are yellow with some brown spots for the best balance of sweetness and starch.

4. 4

   Preheat your grill to medium-high heat (about 400°F). Oil the grill grates to prevent sticking.

   Tip: Use a grill brush or folded paper towel with oil to clean and season the grates.

5. 5

   Grill the tempeh slabs for 4-5 minutes per side until dark grill marks form and the exterior is crispy. Transfer to a cutting board.

   Tip: Don't move the tempeh around too much; let it sit undisturbed to develop those beautiful caramelized marks.

6. 6

   Place plantain slices directly on the grill and cook for 3-4 minutes per side until caramelized and tender with light char marks.

   Tip: Plantains will soften significantly; they're done when you can easily pierce them with a fork.

7. 7

   Cut the grilled tempeh into bite-sized pieces or leave in larger chunks depending on preference.

8. 8

   Arrange the grilled plantains and tempeh on a serving platter. Top with thinly sliced red onion and minced jalapeño for freshness and heat.

9. 9

   Drizzle generously with the cilantro-lime sauce and serve immediately while everything is still warm.

   Tip: Extra sauce can be served on the side for those who want additional flavor.