This is a fun vegetarian protein to put on the grill. Tempeh is brushed with a beaten egg and then pressed in garlic breadcrumbs. The tempeh gets a nice char and flavor on the grill. A perfect pair to grilled veggies and salads! Start with fresh breadcrumbs and minced garlic. You can also add fresh herbs if you get any in your CSA Share box! Parley would be wonderful here.
Mix garlic and bread crumbs together. Cut tempeh into one inch cubes and carefully skewer with metal skewersor wooden skewers that have been soaked at least one hour. Beat an egg, and brush tempeh liberally with the egg. Press each side of of the tempeh into the breadcrumb mixture.
Brush grill grates or grill pan with canola oil and heat to medium high heat. Grill tempeh skewers about 4 minutes per side, if the breadcrumbs start to burn move to a cooler part of the grill.
Tempeh Skewers (makes 2 skewers, double if necessary)
1 lb tempeh
1/2 cup breadcrumbs
1 clove garlic minced
salt + pepper
Combine garlic and breadcrumbs. Cut tempeh into one inch cubes, then skewer onto metal skewers or wooden skewers that have been soaked for at least an hour. Sprinkle tempeh with salt and pepper.
Lightly beat one egg. Liberally brush tempeh with egg, then press both sides into the breadcrumb mixture.
Heat grill or grill pan to medium high heat. Grill tempeh about 4 minutes per side until golden grown. f breadcrumbs start burning, move to a cooler part of the grill until cooked through.
Variations. Use gluten-free bread. Add fresh minced herbs like parsley, thyme, or rosemary to breadcrumbs.
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