Maple Grilled Tempeh

After I grilled this tempeh, I found myself snacking on it sporadically throughout the day. It was so tasty!! I imagine there are quite a few ways to enjoy it. I served it over a bed of quinoa and asparagus, but I bet it would taste awesome on a sandwich with balsamic-glazed portabello mushrooms, roasted red peppers, and arugula. Or you could use it as a breakfast "meat."

This is another recipe I found on the website 101 Cookbooks.

8 ounces tempeh
3 tablespoons tamari soy sauce
3 tablespoons grade a or grade b maple syrup
1 teaspoon rice vinegar
2 cloves garlic, peeled, crushed and chopped
1/2 teaspoon powdered chipotle or a couple pinches of cayenne

optional:
2 1/2 cups cooked quinoa or brown rice
a handful of blanched green beans or asparagus

Cut the tempeh diagonally into 4 triangles. If possible, thin those triangles out by slicing each in half horizontally - 8 triangles total. Set the tempeh aside while you make the maple marinade by combining the soy sauce, maple syrup, rice vinegar, garlic, and cayenne pepper in a small bowl. Reserve a few tablespoons of the marinade to use later as a drizzle.

Place the pieces of tempeh flat in a large zip-lock bag. Pour the remaining marinade over the tempeh. Make sure the tops and bottoms are coated and marinate for anywhere between 30 minutes and 2 days, flipping occasionally.

Grill the tempeh on a medium hot grill for a few minutes on each side - Brushing all the while with the marinade remaining in the bottom of the baking dish. When the tempeh is a toasted, deep, maple-y, golden brown remove and enjoy on a sandwich, over rice, or however you like. If you want to try the preparation shown in the photo, serve over a bed of warmed quinoa (or rice) and barely-cooked green beans, asparagus, or broccoli. I then drizzled with the reserved marinade.

Serves 2 - 4

http://www.101cookbooks.com/archives/maple-grilled-tempeh-recipe.html