How To Grill Tempeh (With Simple Steak Marinade!)

Tempeh grilled is one of my favorite plant proteins! Not only is it high in protein, but tempeh absorbs flavors for the perfect vegan meat for grilling. Whenever I prepare grilled tempeh, I choose a variety of different marinades to enhance whatever dishes I plan to serve. 

For instance, my BBQ Tempeh sandwich is marinated with Healthy BBQ Sauce. Vegan Tempeh Reuben, for example, 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 real pineapple. Regardless of 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, often it 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 fabulous, 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. 

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 a short 10 minutes, takes away the bitter 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 and cook 10 minutes, and then remove the tempeh from the boiling water to marinate.

WHY BOIL TEMPEH BEFORE MARINATING AND GRILLING? 

• 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, so it absorbs 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 chose simple ingredients. Obviously, you can choose a bottled sauce instead, but I prefer to make my own sauces and marinades. 

SIMPLE VEGAN TEMPEH STEAK MARINADE

• Soy sauce or Tamari
• Vegan Worchestershire Sauce ( I used Annie's)
• Dijon Mustard
• Minced Garlic
• Liquid Smoke (I used hickory flavor)
• Water

HOW TO PREPARE TEMPEH GRILLED

First, begin by allowing the tempeh to marinate as long as possible. Then, preheat the grill to medium or 400 degrees, and allow to heat completely. 

• 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 own tempeh steaks. 

WAYS TO SERVE TEMPEH GRILLED 

• Add to the top of your favorite Roasted Vegetable Pasta Salad 
• Or, serve in a wrap sandwich
• Top your favorite Spinach Pasta Salad
• Serve as is with a fork and a knife. 

Any way you slice it, grilled tempeh is one of my favorite choices when grilling this summer. So, if you haven't given tempeh a try, tempeh grilled may be a new vegan happy place in your menu. 

FAQs

OTHER TEMPEH RECIPES YOU MAY ENJOY THIS SUMMER OR FALL

• Buffalo Tempeh
• Tempeh Tacos
• Skinny Thai Tempeh Lettuce Wraps
• Tempeh Kabobs
• Vegan Tempeh Reuben
• BBQ Tempeh

Yield: 4 servings

Tempeh Grilled

Prep Time: 10 minutes

Cook Time: 16 minutes

Total Time: 26 minutes

The next time you fire up the grill, try tempeh grilled! Grilled tempeh is the perfect vegan meat and absorbs your favorite spices and marinades for your next barbeque.

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Ingredients

• 1  8 ounce package of tempeh, cut each in half ( I used Lightlife)
• 1/4 cup soy sauce
• 3 Tablespoons vegan Worcestershire sauce ( I used Annie's)
• 1 Tablespoon dijon mustard
• 2 teaspoons liquid smoke (I used Hickory flavor)
• 1/8 cup water
• 2 cloves garlic minced

Instructions

MARINADE

1. In a refrigerator safe container, whisk all marinade ingredients together.
2. Set aside

PREPARING THE TEMPEH

1. Remove tempeh from the packages and cut each cake in half
2. Place the tempeh pieces into a saucepan and cover with water
3. Boil tempeh for 10 minutes
4. Drain water and allow to cool
5. Marinate in a covered container overnight (minimal time 3 hours).
6. Make sure all the tempeh is covered, so rotate the container several times.
   

GRILLING TEMPEH KABOBS

1. Preheat the grill to 400 degrees
2. Place the tempeh pieces directly on the grill
3. Turn every 4 minutes for 16 minutes (4 times)
4. Remove from the grill and allow to cool slightly before cutting into slices or serve as steaks with your favorite side dishes.
   

Nutrition Information

Yield

4 servings

Serving Size

1
Amount Per Serving Calories 134Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 515mgCarbohydrates 8gFiber 0gSugar 1gProtein 13g

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Kathy Carmichael

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! 🙂

www.kathysvegankitchen.com/about-me