The next time you fire up the grill, try tempeh grilled! Grilled tempeh is like a sponge and absorbs your favorite spices and marinades for your next barbecue.
Tempeh grilled is one of my favorite plant proteins! It is high in protein, but Tempeh absorbs flavors for the perfect vegan meat for grilling. Whenever I prepare grilled tempeh, I choose various marinades to enhance whatever dishes I plan to serve.
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Regardless of how you choose to marinate tempeh, grilled tempeh has an incredible smokey flavor.
For instance, my BBQ tempeh sandwich is marinated with healthy BBQ sauce. Vegan tempeh reuben is marinated with a combination of pickle juice, beet juice, and spices.
On the other hand, tempeh kabobs are marinated with a homemade teriyaki marinade made from natural pineapple. No matter what marinade is chosen, grilling tempeh is my favorite way to cook it.
What is Tempeh?
Similar to tofu, Tempeh is a soy product. Made from fermented soybeans, Tempeh is formed into a dense-like cake. Although Tempeh is a soy-based product, it often contains grains, beans, and flavoring. Nutty in flavor and less processed than tofu, Tempeh is sometimes ignored because people don't know how to cook it. Often, people complain about bitterness and texture. But, if prepared correctly, Tempeh is a great, healthy meat replacement.
High in protein and less processed than tofu, Tempeh sometimes gets a bad reputation. However, once cooked correctly, you will love Tempeh as much as I do.
Tempeh Grilled
First, you need to know my best kept little secret! Tempeh, for instance, is naturally bitter and a bit tough. As a result, Tempeh does not absorb the marinade and takes on a BBQ grill flavor without boiling it first.
Yes, that's what I said. Boiling tempeh for 20 minutes removes the bitterness and then absorbs marinades like a sponge.
Next, remove the tempeh from the package, and cut it in half, making two equal-sized squares. Then, place the tempeh pieces in a pan and cover them with water. Bring to a boil, cook for 20 minutes, and remove the tempeh from the boiling water to marinate.
Why Boil Tempeh?
- Boiling removes Tempeh's naturally bitter taste.
- It softens the Tempeh to make it easier to eat and enjoy.
- And boiling allows for better saturation of marinate.
I marinate my Tempeh beforehand to absorb the flavors of the sauce I plan to use. Regardless of the sauce, marinating is a must. This time, I chose a simple steak marinade for grilled Tempeh. But first, allow the Tempeh to cool.
Again, whatever marinade you choose, I suggest marinating overnight for the best results. For this Tempeh grilled recipe, I decided on simple ingredients. You can choose a bottled sauce instead, but I prefer to make my sauces and marinades.
Tempeh Steak Marinade
- Soy Sauce: Soy sauce provides an umami flavor to the marinade.
- Vegan Worcestershire Sauce: Vegan Worcestershire Sauce is tangy and rich. I prefer Annie's brand.
- Dijon Mustard: Dijon Mustard is a tangy and delicious addition to the marinade, making it savory and delicious.
- Garlic: I prefer using fresh, minced garlic.
- Liquid Smoke: Liquid Smoke (I used hickory flavor) is a natural product that condenses the smoke from burning wood.
- Water: The water in the marinade helps to neutralize the other ingredients.
Tempeh Steak Marinade Ingredient Substitutions
- In recipes, Tamari or liquid aminos substitute soy sauce, and both options are gluten-free.
- Any brand of vegan Worcestershire sauce works well. Or, use additional soy sauce or tamari.
- Stone ground mustard is a natural replacement for dijon mustard.
- One clove of garlic equals about ⅛th of a teaspoon of garlic powder.
- Chipotle powder or smoked paprika substitutes liquid smoke in recipes. For example, 1 teaspoon smoked paprika = ½ teaspoon liquid smoke. You could also add another ½ teaspoon of regular paprika for color.
How to Grill Tempeh
First, begin by allowing the tempeh to marinate as long as possible. Then, preheat the grill to medium or 400 degrees, and let it heat thoroughly.
- Place the marinated Tempeh directly on the grill grate.
- Cook for 16 minutes, rotating 4 times within the 16 minutes time frame (every 4 minutes).
- Remove from the grill and transfer to a cutting board for slicing, or serve as is, allowing your guests to cut their tempeh steaks.
Serving Ideas
- Add to the top of your favorite Roasted Vegetable Pasta Salad.
- Or, serve grilled tempeh in a wrap sandwich.
- Top your favorite Spinach Pasta Salad or any salad.
- Serve as is with a fork and a knife like a steak.
- Try a Vegan Tempeh Reuben.
- Cube the tempeh and serve grilled Tempeh Kabobs.
Any way you slice it, grilled tempeh is one of my favorite choices when grilling indoors or outdoors.
Recipe FAQs
Yes. Cook tempeh before it's eaten to ensure food safety.
No. Tempeh should just be kept at room temperature if purchased at room temperature. If purchased in the refrigerator section, keep it refrigerated.
Tempeh has a strong, nutty flavor. It also tends to absorb the flavors of any food or sauce to which it is added, making it a versatile choice for many sorts of dishes, from chilis and stews to sandwiches and tacos.
Tips
- I suggest always boiling tempeh before marinating and cooking.
- After grilling, add the tempeh to the remaining marinade for extra flavor.
- Always preheat the indoor or outdoor grill before adding the marinated tempeh.
- Try to keep the temperature of the indoor or outdoor grill steady so not to overcook the tempeh.
- For grilling cubes of tempeh, use a grill pan or basket.
- To reheat grilled tempeh, leftovers can be stored in the fridge for up to 3 days. To reheat the baked tempeh, microwave or bake it in the oven until warm.
So, if you haven't given Tempeh a try, Tempeh grilled may be a new vegan happy place on your menu.
Other Great Vegan Recipes
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📖 Recipe
Tempeh Grilled
Ingredients
- 8 ounces tempeh cut each in half ( I used Lightlife)
- ¼ cup soy sauce
- 3 Tablespoons vegan Worcestershire sauce I used Annie's
- 1 Tablespoon dijon mustard
- 2 teaspoons liquid smoke I used Hickory flavor
- ⅛ cup water
- 2 cloves garlic minced
Instructions
Marinade
- In a refrigerator-safe container, whisk all marinade ingredients together.
- Set aside.
Preparing the Tempeh
- Remove tempeh from the packages and cut each cake in half.
- Place the tempeh pieces into a saucepan and cover with water.
- Boil tempeh for 20 minutes.
- Drain water and allow it to cool.
- Marinate in a covered container overnight (minimal time, 3 hours).
- Ensure all the tempeh is covered, so rotate the container several times.
Grilling Tempeh
- Preheat the grill to 400 degrees.
- Place the tempeh pieces directly on the grill.
- Turn every 4 minutes for 16 minutes (4 times).
- Remove from the grill and cool slightly before cutting into slices or serving as steaks with your favorite side dishes.
Notes
- I suggest always boiling tempeh before marinating and cooking.
- After grilling, add the tempeh to the remaining marinade for extra flavor.
- Always preheat the indoor or outdoor grill before adding the marinated tempeh.
- Try to keep the temperature of the indoor or outdoor grill steady so as not to overcook the tempeh.
- For grilling cubes of tempeh, use a grill pan or basket.
- To reheat grilled tempeh, leftovers can be stored in the fridge for up to 3 days. To reheat the baked tempeh, microwave or bake it in the oven until warm.
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
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