Spicy Grilled Tempeh

Soy Food, Vegetarian

Grilling isn't just for meat eaters. Tempeh's firm texture makes it a perfect match for the grill, especially delicious when its naturally nutty flavor is seasoned well. In this delightfully simple recipe, tangy lime juice and Mexican spices mingle to create a remarkable marinade that infuses the tempeh with a spicy flavor.

Serves 2
8 oz tempeh
3 TB lime juice
2 TB extra virgin olive oil
2 TB tamari soy sauce
1 TB chili powder
2 cloves garlic, pressed
11/2 tsp dried oregano
1/4 tsp ground cloves
1 TB sauce from canned chipotles in adobo

Ingredient Options: if chipotles in adobo are not available, you can substitute 1 TB Mexican red sauce or salsa.

Cut the tempeh in half, then slice each piece crosswise to make 4 thinner squares. Place one layer deep in a non-reactive dish. Combine remaining ingredients and pour over tempeh. Turn to coat both sides. Cover and refrigerate overnight or at least 2 hours, turning halfway through to thoroughly marinate both sides.
Grill over medium heat, turning to brown both sides, about 10 minutes total.