Tempeh with Chimichurri

Tempeh is an extremely healthful food as it has all of the benefits of being a legume and being a fermented food.  While tempeh is not everyone’s favorite, this method of marinating and cooking it makes the most delicious version we have tried.  We are big fans!

Makes 4 servings


  • 5 tablespoons red wine vinegar
  • 1/4 cup water
  • 4 garlic cloves, pressed or minced
  • 2 teaspoons dried oregano
  • 1/2 teaspoon red pepper flakes
  • 16 oz tempeh, cut into approximately 3 x 4 x 1/2 inch slabs
  • 1 cup fresh parsley leaves
  • 5 tablespoons olive oil
  • Salt and pepper to taste


  1. Place 1/4 cup vinegar, water, 1/2 of the garlic, 1 teaspoon oregano, and 1/4 teaspoon red pepper flakes in a large ziplock bag. Add the tempeh to the bag to marinate for at least 1 hour (but can marinate overnight), turning occasionally.

  2. Add parsley, 3 tablespoons oil, 1/2 teaspoon salt, 1 tablespoon vinegar, and the remaining garlic, oregano and red pepper flakes to a food processor and pulse until a coarse sauce is created, scraping down the sides as needed. 
  3. Remove the tempeh from the marinade and pat it dry.  Heat the 1 tablespoon olive oil in a nonstick pan over medium heat. Add tempeh pieces but do not crowd (cook two batches if necessary). Cook until browned (about 4 minutes), flip and brown the other side. Remove tempeh and keep warm. Repeat with a second batch if needed.
  4. Serve with chimichurri sauce.