Grilled Tempeh with Broccoli Rabe and Red Peppers

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).

Grilled Tempeh with Broccoli Rabe and Red Peppers
Recipe adapted from here.
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 ...

Grilled Tempeh with Broccoli Rabe and Red Peppers

Summary

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  • Coursemain course
  • Cuisineamerican
  • Yield4 servings 4 serving
  • Cooking Time30 minutesPT0H30M
  • Preparation Time20 minutesPT0H20M
  • Total Time50 minutesPT0H50M
  • Passive Time1 hour

Ingredients

For the marinade:
Low-Sodium Tamari
4 tsps
Olive oil
4 tsps
Balsamic vinegar
1 tbsp
Garlic, minced
1 tbsp
Dijon mustard
1 tsp
Dried basil
1 tsp
Dried Oregano
1 tsp
Onion powder
½ tsp
Paprika
½ tsp
Red pepper flakes
½ tsp
Salt and Pepper
to taste
For Tempeh:
Tempeh – any variety (I used veggie style tempeh)
1 8oz. packages of
Red Onion – medium, diced
1
Olive oil
1 tbsp
Broccoli Rabe – roughly chopped
1 bunch
Red pepper – medium, diced
1
Garlic – minced
1 tbsp
Nutritional Yeast
4 tsps
Salt and Pepper
to taste

Steps

  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.
Grilled Tempeh with Broccoli Rabe and Red Peppers

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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