Grilled Tempeh in Kickin’ Onion Marinade
A bold and smoky grilled tempeh marinated in a kickin’ onion and jalapeño sauce, perfect for the BBQ or oven-baked for a quick and tasty meal.
Equipment
- Food processor, Grill or oven, Shallow dish or resealable plastic bag, Tongs
Ingredients
- 1 teaspoon ground cumin
- 4 cloves garlic
- Freshly cracked pepper to taste
- 1 large yellow onion roughly chopped
- 8 ounces 224 g plain soy tempeh, cut into 4 equal pieces
- 3 dried jalapeño peppers with seeds (or fresh, seeds removed)
- ¼ cup 60 ml apple cider vinegar
- 1 cup 235 ml soy sauce or tamari
Instructions
- In a food processor, combine garlic, onion, soy sauce, jalapeño peppers, apple cider vinegar, cumin, and pepper.
- Process until well incorporated but still chunky.
- Place the tempeh in a shallow dish or resealable plastic bag and pour the marinade over it.
- Let marinate for a few hours.
- When ready to cook, remove the tempeh from the marinade, reserving any leftover marinade.
- If grilling, heat the barbecue to a medium-high flame.
- Grill the tempeh for 5 to 7 minutes on each side, until nicely browned.
- Alternatively, preheat the oven to 450°F (230°C, or gas mark 8).
- Place the tempeh and reserved marinade in an ovenproof dish and bake, uncovered, for 10 to 12 minutes.
- Serve with the reserved marinade.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with grilled vegetables or a fresh salad for a perfect barbecue meal.
Wine Advice:
A crisp, dry white wine like a Sauvignon Blanc complements the spice and depth of the marinade.
Nutritional Information
Calories: 150 kcal | Carbohydrates: 9 g | Protein: 17 g | Fat: 6 g | Fiber: 4 g | Sugar: 2 g | Salt: 2.1 mg
