Grilled Tempeh with Plantain and Cilantro-Lime Sauce
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and tastes impressive without any fuss. Tempeh is such a nutritional powerhouse, packed with protein and probiotics that support your digestion, and it takes on flavor beautifully when grilled. The sweet caramelized plantains paired with that bright cilantro lime sauce create a combination that feels restaurant quality but is honestly so simple to pull off at home. Plus, everything here is pretty affordable and uses ingredients you can find at any grocery store. Trust me, once you try this, you'll be making it again and again.
Ella x
Ingredients
- 454 gtempeh(cut into 1/2-inch thick slabs)
- 2ripe plantains(peeled and sliced lengthwise into 1/4-inch strips)
- 4 tablespoonsolive oil
- 3 tablespoonslime juice
- 237 mlfresh cilantro(loosely packed)
- 2garlic cloves(minced)
- 237 mlcoconut milk
- 1 teaspooncumin
- 1 teaspoonsmoked paprika
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1red onion(thinly sliced)
- 1jalapeño(minced, seeds removed for less heat)
Detail level
Instructions
- 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
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
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
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
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
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
Cut the grilled tempeh into bite-sized pieces or leave in larger chunks depending on preference.
- 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
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.
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