Grilled Tempeh with Rocket
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners when I want something healthy and satisfying without spending hours in the kitchen. Tempeh is wonderfully versatile and packed with protein, making it such a smart choice for vegetarian meals. What I love most is that the whole thing comes together in under an hour, and you probably already have most of these ingredients at home. The grilled tempeh gets beautifully charred and smoky, then paired with peppery rocket and a creamy tahini dressing that brings everything together. It's simple, delicious, and honestly one of the easiest ways to impress yourself with dinner.
Ella x
Ingredients
- 400 gtempeh(cut into 8mm thick slices)
- 4 tablespoonsolive oil
- 2 tablespoonsbalsamic vinegar
- 3garlic cloves(minced)
- 2 teaspoonsfresh thyme(chopped)
- 1 teaspoonsmoked paprika
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 150 gfresh rocket
- 3 tablespoonstahini
- 3 tablespoonsfresh lemon juice
- 2 tablespoonswater
- 200 gcherry tomatoes(halved)
Detail level
Instructions
- 1
In a shallow bowl, combine 3 tablespoons of olive oil, balsamic vinegar, minced garlic, chopped thyme, smoked paprika, sea salt, and black pepper. Stir until well blended.
Tip: Prepare this marinade while you're cutting the tempeh for efficiency.
- 2
Submerge the tempeh slices in the marinade, ensuring both sides are well coated. Let them sit for 10-15 minutes to absorb the flavors.
Tip: The longer you marinate, the deeper the flavor, but 10 minutes is sufficient for good results.
- 3
Heat a grill pan or outdoor grill to medium-high heat. Lightly brush with the remaining olive oil to prevent sticking.
Tip: A cast iron grill pan works beautifully for this and creates excellent char marks.
- 4
Place the marinated tempeh slices on the hot grill and cook for 4-5 minutes per side until golden brown with charred grill marks.
Tip: Don't move the tempeh around too much—let it develop a nice crust for better flavor.
- 5
While the tempeh cooks, prepare the tahini dressing by whisking together tahini, fresh lemon juice, water, and a pinch of salt until smooth and pourable.
Tip: If the dressing is too thick, add water one tablespoon at a time until desired consistency is reached.
- 6
Arrange fresh rocket on serving plates as a base, creating a bed for the grilled tempeh.
Tip: Peppery rocket pairs beautifully with the smoky tempeh and bright tahini dressing.
- 7
Top the rocket with the warm grilled tempeh slices and scatter halved cherry tomatoes around the plate.
Tip: Serve the tempeh while still warm for the best contrast with the cool, crisp rocket.
- 8
Drizzle the tahini lemon dressing generously over the entire dish and season with additional salt and pepper to taste. Serve immediately.
Tip: Reserve some dressing to drizzle tableside for an impressive presentation.
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