Grilled Tempeh with Tomato and Herb Crust

Instructions

1. 1

   Pat tempeh slices dry with a clean kitchen towel to remove excess moisture, which helps them crisp on the grill.

   Tip: Drier tempeh will achieve better browning and texture when grilled.

2. 2

   Brush both sides of each tempeh plank with 2 tablespoons of olive oil and sprinkle evenly with Italian seasoning, sea salt, and black pepper.

   Tip: Season generously as tempeh has a mild flavor and will absorb the seasonings beautifully.

3. 3

   Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.

   Tip: Use an oil-soaked cloth held with tongs to oil the grates safely.

4. 4

   Place tempeh slices on the hot grill and cook for 4-5 minutes per side until golden brown marks appear and the surface is crispy.

   Tip: Resist the urge to move the tempeh frequently; let it sit to develop a nice crust.

5. 5

   While the tempeh grills, combine diced tomatoes, minced garlic, red onion, chopped basil, fresh lemon juice, agave nectar, remaining 2 tablespoons olive oil, salt, and pepper in a mixing bowl.

   Tip: Prepare this fresh tomato mixture just before serving to keep the basil vibrant and fresh.

6. 6

   In a small saucepan, warm the balsamic vinegar over low heat for 2 minutes until slightly thickened, then remove from heat.

   Tip: The vinegar will continue to thicken as it cools, creating a beautiful glaze.

7. 7

   Transfer grilled tempeh to a serving platter and spoon the fresh tomato mixture generously over each piece.

   Tip: Serve the tomato topping at room temperature for the best flavor.

8. 8

   Drizzle the warm balsamic reduction over the top and garnish with additional fresh basil leaves before serving.

   Tip: A final garnish adds visual appeal and aromatic freshness to the dish.