Grilled Tempeh with Spinach

Instructions

1. 1

   Steam the tempeh steaks over boiling water for 10 minutes to soften and reduce bitterness.

   Tip: Steaming helps the tempeh absorb marinades better and become more tender.

2. 2

   In a small bowl, whisk together 2 tablespoons olive oil, soy sauce, maple syrup, smoked paprika, salt, and pepper to create a marinade.

3. 3

   Pat the steamed tempeh dry with a paper towel, then brush both sides generously with the marinade. Let sit for 5 minutes.

   Tip: Drying the tempeh ensures better browning and crisping on the grill.

4. 4

   Heat a grill pan or outdoor grill to medium-high heat and lightly oil the grates. Grill tempeh steaks for 5-6 minutes per side until golden brown and charred.

   Tip: Don't move the tempeh around too much—let it sit to develop a nice crust.

5. 5

   While the tempeh grills, heat 2 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.

6. 6

   Add the fresh spinach to the skillet in batches, stirring frequently until completely wilted, about 3-4 minutes total. Season lightly with salt and pepper.

   Tip: Work in batches so the spinach wilts evenly without overcrowding the pan.

7. 7

   In a small bowl, whisk together tahini, lemon juice, and 2 tablespoons water until smooth and pourable, adding more water if needed. Season to taste with salt and pepper.

   Tip: The sauce should have a drizzle consistency—adjust water as needed for your preference.

8. 8

   Divide the wilted spinach among four plates, top each with two grilled tempeh steaks, and drizzle the lemon-tahini sauce generously over everything.