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Tempeh is made from fermented soybeans and has higher content of protein, vitamins and dietary fiber compared to tofu. It also has a different texture and a very strong flavor (slightly bitter). My favorite way of cooking tempeh would be baking it in a marinade and made into a sandwich. Grilling it would be my second favorite; grilling makes it juicy and yummy.

I used broccoli rabe for the first time in this recipe. I have to admit that I didn’t like it. I thought I would because I like Karela (bitter gourd), but this was way too much bitter for my palate. Next time, I’m going to make this with either broccoli or broccolini (never had this before and is on my must-try list; now that broccoli rabe is out of it).

Recipe adapted from here.

Print Recipe
Grilled Tempeh with Broccoli Rabe and Red Peppers Yum
Grilled Tempeh with Broccoli Rabe and Red Peppers
Course main course
Cuisine american
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 60 minutes
Servings
serving
Ingredients
For the marinade:
  • 4 tsps Tamari Low-Sodium
  • 4 tsps Olive oil
  • 1 tbsp Balsamic vinegar
  • 1 tbsp Garlic , minced
  • 1 tsp Dijon mustard
  • 1 tsp basil Dried
  • 1 tsp Oregano Dried
  • ½ tsp Onion powder
  • ½ tsp Paprika
  • ½ tsp Red pepper flakes
  • to taste Salt Pepper and
For Tempeh:
  • 1 8 oz . packages Tempeh of – any variety (I used veggie style tempeh)
  • 1 Red Onion – medium, diced
  • 1 tbsp Olive oil
  • 1 bunch Broccoli Rabe – roughly chopped
  • 1 Red pepper – medium, diced
  • 1 tbsp Garlic – minced
  • 4 tsps Nutritional Yeast
  • to taste Salt Pepper and
Course main course
Cuisine american
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 60 minutes
Servings
serving
Ingredients
For the marinade:
  • 4 tsps Tamari Low-Sodium
  • 4 tsps Olive oil
  • 1 tbsp Balsamic vinegar
  • 1 tbsp Garlic , minced
  • 1 tsp Dijon mustard
  • 1 tsp basil Dried
  • 1 tsp Oregano Dried
  • ½ tsp Onion powder
  • ½ tsp Paprika
  • ½ tsp Red pepper flakes
  • to taste Salt Pepper and
For Tempeh:
  • 1 8 oz . packages Tempeh of – any variety (I used veggie style tempeh)
  • 1 Red Onion – medium, diced
  • 1 tbsp Olive oil
  • 1 bunch Broccoli Rabe – roughly chopped
  • 1 Red pepper – medium, diced
  • 1 tbsp Garlic – minced
  • 4 tsps Nutritional Yeast
  • to taste Salt Pepper and
Grilled Tempeh with Broccoli Rabe and Red Peppers
Instructions
  1. First prepare the tempeh for marinating. In a medium sauce pot bring some water to a boil. Cut tempeh into quarters and add them to the water. Let the simmer covered for 10 minutes.
  2. In the meantime whisk all the marinade ingredients together in a dish that’s big enough to place tempeh.
  3. After 10 minutes, remove tempeh from water and immediately place in the marinade. Cover and marinate for at least 1 hour.
  4. Preheat grill pan on medium-high heat. Grill tempeh for 5 minutes on each side.
  5. Reserve the marinade. Keep grilled tempeh warm in a warm oven until ready to serve.
  6. Then prepare broccoli rabe and red-pepper. To remove the bitterness of broccoli rabe, bring some water to a boil in a large skillet, cover and cook it for 5 minutes. Drain and keep aside.
  7. Wipe the skillet clean and add oil; when hot, add onions and sauté for 5-8 minutes until onions are soft and golden. Add garlic and red pepper. Sauté until peppers are tender. Then add cooked broccoli rabe, nutritional yeast, salt and pepper. Cook for another 3-5 minutes. Serve along with grilled tempeh and rice.
Recipe Notes

This is my entry to this month’s JFI-Soy hosted by Lovely Sia @ Monsoon Spice. (JFI is the brain child of Indira @ Mahanandi)

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