Zesty Grilled Tempeh with Onion-Jalapeño Marinade
Fire up your barbecue with this vegan-friendly grilled tempeh, marinated in a zesty onion and jalapeño sauce!
Equipment
- Baking dish (if using oven)
- Food processor
- Grill or barbecue
- Resealable plastic bag
- Shallow dish
Ingredients
- 1 teaspoon ground cumin
- ¼ cup 60 ml apple cider vinegar
- 1 cup 235 ml soy sauce or tamari
- 1 large yellow onion roughly chopped
- 3 dried jalapeño peppers or fresh, deseeded
- 4 cloves garlic
- 8 ounces 224 g plain soy tempeh, cut into 4 pieces
- Freshly cracked pepper to taste
Instructions
- Combine garlic, onion, soy sauce, jalapeño peppers, vinegar, cumin, and pepper in a food processor.
- Blend until chunky.
- Place tempeh in a shallow dish or resealable bag.
- Pour marinade over tempeh.
- Marinate for several hours.
- Preheat grill to medium-high heat.
- Place tempeh on the grill and cook for 5-7 minutes per side.
- Serve with reserved marinade.
- Alternatively, preheat oven to 450°F (230°C).
- Place tempeh and reserved marinade in a baking dish.
- Bake uncovered for 10-12 minutes.
Notes & Wine Advice
Wine Advice:
Pair with a chilled Sauvignon Blanc or a light red like Pinot Noir.Nutrition values
Calories: 140 kcal | Carbohydrates: 12 g | Protein: 12 g | Fat: 4 g | Sugar: 3 g