Grilled Tempeh with Watercress
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and tastes like you've spent way more effort than you actually have. The tempeh gets this incredible caramelized exterior when you grill it with a savory maple glaze, while the peppery watercress underneath adds a fresh, crisp contrast. Watercress is packed with vitamins and minerals that support bone health, which is a wonderful bonus when you're eating something this delicious. The tahini dressing ties everything together beautifully, and honestly, once you have your marinade ready, the actual cooking is completely straightforward.
Ella x
Ingredients
- 2 blockstempeh(sliced lengthwise into 4 planks)
- 3 tablespoonstamari or soy sauce
- 2 tablespoonsmaple syrup
- 1 tablespoonbalsamic vinegar
- 3 clovesgarlic(minced)
- 1 tablespoonfresh ginger(grated)
- 710 mlfresh watercress
- 3 tablespoonstahini
- 2 tablespoonsfresh lemon juice
- 2 tablespoonswater(for tahini sauce)
- 2shallots(thinly sliced)
- 3 tablespoonsolive oil
- to tastesea salt and black pepper
Detail level
Instructions
- 1
Whisk together tamari, maple syrup, balsamic vinegar, minced garlic, and grated ginger in a shallow bowl to create the marinade.
Tip: Prepare this while your grill preheats for efficiency.
- 2
Place tempeh planks in the marinade, coating both sides generously. Let sit for 10-15 minutes to absorb flavors.
Tip: Tempeh's porous texture absorbs marinades beautifully, so don't skip this step.
- 3
Heat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Tip: Test heat by holding your hand 4 inches above the grill—you should feel warmth after 3 seconds.
- 4
Grill tempeh planks for 4-5 minutes per side until charred and crispy at the edges, reserving excess marinade.
Tip: Don't move the tempeh around too much—let it develop a golden crust for better texture and flavor.
- 5
While tempeh cooks, whisk tahini with lemon juice and water to create a creamy drizzle sauce. Season with salt and pepper to taste.
Tip: The sauce should be pourable but not too thin—adjust water gradually if needed.
- 6
In a separate pan, heat 1 tablespoon of olive oil over medium heat and sauté sliced shallots until golden and crispy, about 5-7 minutes. Season with salt.
Tip: Stir frequently to ensure even browning and prevent burning.
- 7
Toss fresh watercress with remaining 2 tablespoons of olive oil, salt, and pepper in a large bowl.
Tip: Handle watercress gently to preserve its delicate leaves.
- 8
Arrange grilled tempeh on serving plates, top with dressed watercress, drizzle with tahini sauce, and garnish with crispy shallots.
Tip: Serve immediately while tempeh is warm and shallots are still crispy.
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