Grilled Tempeh with Tomato and Herb Crust
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
One of my favorite go to weeknight dinners is this grilled tempeh with tomato and herb crust. It comes together in under an hour, which means you can have a satisfying, protein packed meal on the table without breaking a sweat. The tempeh is so versatile and packed with nutrients like iron and B vitamins, making it a wonderful plant based protein choice. What I love most about this recipe is how simple it actually is to make. You just grill the tempeh until it gets those beautiful char marks, then top it with a vibrant fresh tomato and basil mixture that tastes like summer on a plate. It's one of those dishes that feels fancy enough to serve to guests but casual enough for a Tuesday night dinner with your family.
Ella x
Ingredients
- 2 packagestempeh(8 oz each, sliced into 1/2-inch planks)
- 4 tablespoonsolive oil(divided for coating and drizzling)
- 4 clovesgarlic(minced)
- 1½ poundsfresh tomatoes(diced)
- 237 mlfresh basil leaves(chopped)
- 3 tablespoonsbalsamic vinegar
- 2 teaspoonsitalian seasoning
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1red onion(finely diced)
- 2 tablespoonsfresh lemon juice
- 1 teaspoonagave nectar
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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