Even if you’re not a vegetarian this simple recipe will make a great addition to your Meatless Mondays or impress your vegetarian friends next time they come over. If you are a vegetarian here’s a simple dish to add to your repertoire! This dish is easily adapted to indoor cooking as well, just sear the tempeh in a skillet or on a cast iron grill pan. Earlier this week we made omnivore friendly Lemon Salmon – I hate cooking indoors during the summer and I often arm myself with lemon, olive oil, a big bowl fresh CSA veggies, and a protein and head out to the grill. This lemon tempeh is easy – marinate the tempeh for at least an hour or all day. (Prep tip: Let it marinade before you head out for the day and it will be ready when you get home). Herbs are optional and can change according to your CSA shares. Parsley, dill, or basil will taste great, in the winter use a 1 teaspoon of dried herbs. Slice the tempeh into “fingers” about an inch thick, and whisk together the ingredients.
Pour over the tempeh and let marinade for at least an hour and up to all day. Preheat a grill or cast iron grill pan to medium high-heat. Grill the tempeh about 2 minutes per side until they have nice grill marks. Use tongs to transfer the tempeh out of the bowl, and dredge the tempeh through the marinade so it soaks up as much dressing as possible before grilling. Transfer to a platter, drizzle with the left over marinade, and serve with extra lemon slices.
8 oz package tempeh, sliced into one inch “fingers”
1/4 cup olive oil
2 tablespoons lemon juice
1 garlic clove, minced
1/2 tsp sea salt
several grinds black pepper
Optional: 1 tablespoon minced herbs like dill, basil, parsley, or cilantro or 1 teaspoon dried herbs
Place tempeh in a medium-sized bowl. Whisk together remaining ingredients, pour over the tempeh. Let tempeh marinade at least one hour and up to a day.
To cook outdoors: Preheat grill to medium-high heat. Grill tempeh about two minutes per side, until cooked through with grill marks. Reserve leftover marinade. Drizzle warm tempeh with leftover marinade. (never do this with a meat marinade unless you boil it first) Serve with extra lemon slices and fresh herbs if desired.
To cook indoors: Preheat a cast-iron skillet or grill pan over medium-high heat. Cook tempeh 2- 3 minutes per side, until cooked through with grill marks. Reserve leftover marinade. Drizzle warm tempeh with leftover marinade. (never do this with a meat marinade unless you boil it first) Serve with extra lemon slices and fresh herbs if desired.
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