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
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.
- 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.
- 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.
- Serve with chimichurri sauce.