Categories: Protein Entree

Ingredients

• 8 oz tempeh
• 2 tablespoons soy sauce (or tamari)
• 4 cloves garlic, smashed
• 1/2 cup veggie broth
• 2 tablespoons white balsalmic vinegar (or 1 tablespoon regular balsamic)
• 3 tablespoons fresh lemon juice
• 1/4 cup fresh thyme, leaves whole, soft stems roughly chopped
• 2 tablespoons olive oil

Directions

1. If your tempeh is a rectangle: slice it into 2 squares. Slice those squares into two thin squares across the middle, sort of like a clamshell. Now slice each square corner to corner, into triangles. You should have 8 thin triangles.

2. If your tempeh is square: slice in half into two rectangles. Slice each rectangle across the middle, sort of like a clamshell. Then slice in half, into squares. You should have 8 thin squares.

3. Steam the tempeh for 10 minutes. It’s going to smell like baking bread!

4. In the meantime, mix all mariande ingredients together in a big bowl. When tempeh is ready, transfer it directly into the marinade.

5. Let marinate for 1 to 4 hours, flipping occasionally.

6. To grill: Preheat lightly oiled grill on medium high (indoor or outdoor). Cook tempeh for 5 minutes on each side, flipping with a metal spatula, so that it doesn’t stick. Tip: rub thyme and garlic on each side. Some will fall off, but not all of it.

7. To broil: Preheat broiler. Keeping a close eye, broil tempeh on a baking sheet places 2 to 3 inches away from flame. 3 to 5 minutes each side. Baste with some of the liquid when you flip.

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