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Spicy Grilled or Broiled Tempeh

Perfect tempeh recipe, ideal in sandwiches, tacos, salads, pasta and stir fry

Spicy Grilled or Broiled Tempeh

This easy recipe is our favorite way to eat tempeh. We especially love it in Spicy Tempeh Tacos with Chipotle Mayonnaise!

Spicy grilled or broiled tempeh is also fabulous in a TLT (tempeh, lettuce and tomato sandwich), chopped up and mixed into a salad, pasta dish or stir fry. We try to have some in the fridge at all times.

We broiled our spicy tempeh, which took about 20 minutes. It would grill in under 10 minutes.

4 hours marinating plus 20 minutes prep and cook time

24 slices or 6 servings

Nutrition Data Per Serving, 98g: 178 cal, fat cal 91, 13g carbs, 11g fat, 366mg sodium, 6g sugars, 0g fiber, 11g protein, low Cholesterol, good source Manganese & Copper. Estimated glycemic load 6

Tempeh Marinade Ingredients:

  • 2/3 cup ketchup
  • 4 Tbsp Braggs or soy sauce
  • 2 Tbsp olive oil
  • 2 tsp apple cider vinegar
  • 1/2 tsp liquid smoke
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • Pinch cayenne or chipotle powder

Grilled Tempeh Ingredients:

  • 1 recipe Tempeh Marinade
  • Two 8 oz packages tempeh
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Directions:

  1. Remove tempeh cakes from packages
  2. Poach whole tempeh cakes for 20 minutes in a shallow pan of simmering water. Do not boil. This step makes the tempeh cakes less crumbly and easier to slice
  3. After poaching, remove tempeh from water and place on a cooling rack until cool enough to handle
  4. For each cake of tempeh, cut in half crosswise, then each piece in 3, then each of 6 pieces in half again, to make 12 slices
  5. Spread 1/2 the marinade in a large glass or ceramic baking dish
  6. Spread the tempeh slices in the marinade, overlapping if necessary, then spread the remaining marinade on top. Flip the pieces around gently so that the slices are completely covered with marinade
  7. Cover and marinate in fridge 4 hours or longer (up to 24 hours)
  8. Grill or broil each side until browned and crispy (6 inches from broiler, 6 - 10 minutes each side). Brush the tempeh slices with some of the remaining marinade after turning them over
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Recipe Tips:

The secret to success with this tempeh recipe is to first poach the tempeh, then slice and marinate for several hours in a tasty marinade, before broiling or grilling.

Poaching makes tempeh less crumbly, easier to slice and handle, and also pasteurizes it, killing any nasty bacteria. After poaching, the tempeh soaks up marinade very efficiently.

Store spicy grilled or broiled tempeh in the fridge, for up to 3 days, for handy meal additions or snacks.

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