Grilled Tempeh with Spring Pea Medley

Instructions

1. 1

   Steam tempeh slices for 10 minutes to soften slightly, then pat dry with paper towels. Brush both sides with 2 tablespoons of olive oil and season with salt and pepper.

   Tip: Steaming tempeh first helps it absorb flavors better and cook more evenly on the grill.

2. 2

   Heat a grill or grill pan to medium-high heat. Once hot, grill tempeh slices for 4-5 minutes per side until golden brown grill marks appear. Transfer to a plate.

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

3. 3

   In a large skillet, heat the remaining 3 tablespoons of olive oil over medium heat. Add minced garlic and cook for 30 seconds until fragrant.

4. 4

   Add frozen peas and snap peas to the skillet, stirring occasionally, and cook for 4-5 minutes until heated through and snap peas are tender-crisp.

   Tip: Keep the heat at medium to preserve the bright color and fresh taste of the peas.

5. 5

   Pour in the vegetable broth and lemon juice, then gently stir in the chopped mint and dill. Season with red pepper flakes, salt, and pepper to taste. Cook for another 2 minutes.

   Tip: Add the fresh herbs at the end to preserve their vibrant flavor.

6. 6

   Divide the pea medley among four plates and top each with 2-3 grilled tempeh slices. Drizzle with any remaining pan juices and garnish with extra fresh herbs if desired.

   Tip: Serve immediately while the tempeh is still warm and the peas are at their freshest.