Grilled Marinated Tempeh Steak With Avocado Radicchio Orange Dressing And Tahini Food

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GRILLED BBQ TEMPEH STEAKS



Grilled BBQ Tempeh Steaks image

A simple homemade barbecue sauce transforms tempeh into the new cookout classic. This soy-based protein source can be grilled whole, but a little extra knife work allows all the sauce to really seep in. We think a good barbecue sauce should have a perfect balance of acid, umami and sweetness and this one is worth its weight in charred, sticky gold. After just a few minutes on the grill, you'll have shellacked steaks that are pure summer vibes.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

1/2 cup ketchup
1/4 cup pure maple syrup
1 tablespoon Dijon mustard, vegan, if necessary
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce, vegan, if necessary
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Two 8-ounce blocks tempeh
Vegetable oil, for brushing

Steps:

  • Combine the ketchup, maple syrup, Dijon, vinegar, Worcestershire, smoked paprika, salt and pepper in a small saucepan. Whisk together and bring to a simmer over medium heat. Continue simmering, whisking occasionally, until the sauce is thick and reduced by half, about 5 minutes. Remove from the heat and set aside to cool.
  • Prepare a grill or grill pan for medium heat.
  • Meanwhile, cut each block of tempeh in half parallel to the cutting board to create a total of 4 thinner slabs, then cut each slab in half crosswise. Gently score the tempeh diagonally in a crosshatch pattern, being careful not to cut all the way through.
  • Brush the grill with vegetable oil. Generously brush the scored side of the tempeh with about one-third of the barbecue sauce, letting it seep into the crevices. Grill sauce-side down, undisturbed, until nicely charred, about 4 minutes. Brush the tops of the tempeh with another third of the barbecue sauce, then flip and grill, undisturbed, until nicely charred, about 4 minutes more. Brush the tops of the tempeh with the remaining barbecue sauce.
  • Transfer the grilled tempeh to a platter and serve immediately.

GRILLED MARINATED TEMPEH STEAK WITH AVOCADO, RADICCHIO, ORANGE DRESSING, AND TAHINI



Grilled Marinated Tempeh Steak with Avocado, Radicchio, Orange Dressing, and Tahini image

Provided by Chris Miller

Categories     Leafy Green     Soy     Marinate     Vegetarian     Backyard BBQ     Orange     Avocado     Summer     Grill     Grill/Barbecue     Healthy     Vegan     Sesame     Parsley

Yield Makes about 4 servings

Number Of Ingredients 23

For tahini sauce:
1/2 cup tahini (Middle Eastern sesame paste), well-stirred
1 clove garlic, germ removed and clove crushed with back of knife
2 teaspoons fresh lemon juice (from 1 small lemon)
1/2 teaspoon extra-virgin olive oil
1 teaspoon fine sea salt
3/4 teaspoon ground white pepper
For tempeh:
4 (4-ounce) pieces soy tempeh
For orange dressing:
1 cup freshly squeezed orange juice (from 2 medium oranges)
3 tablespoons plus 1 1/2 teaspoons white wine vinegar
1/2 cup extra-virgin olive oil
2 drops orange oil*
1 teaspoon fine sea salt
1/2 teaspoon ground white pepper
To grill and serve:
Olive oil (for brushing)
2 heads radicchio, cut into eighths through core, with some core still attached to each piece
1/4 cup (loosely packed) fresh flat-leaf parsley, coarsely chopped
2 firm-ripe avocados, peeled and cut into wedges
3 tablespoons fresh lemon juice (from 1 medium lemon)
*Available at specialty foods shops. If unavailable, use 1 tablespoon finely grated orange zest. Do not substitute orange flower water.

Steps:

  • Make tahini sauce:
  • In blender on high, blend tahini and garlic until smooth, about 30 seconds. With motor running, add 1/2 cup water, lemon juice, olive oil, salt, and pepper and blend until incorporated, about 30 seconds. (Tahini sauce can be prepared ahead and refrigerated, in airtight container, up to 2 days. If sauce is too thick after storage, whisk in several drops of water to thin.)
  • Marinate tempeh:
  • Reserve 1/2 cup tahini sauce for serving. Brush remainder in thick layer over both sides of tempeh pieces. Transfer to airtight container and refrigerate at least 4 hours and up to 8 hours.
  • Make dressing:
  • In a 2-quart pot over moderately high heat, bring orange juice to a boil. Lower heat to moderate and simmer, uncovered, until reduced by half, 6 to 8 minutes. Transfer to large bowl and let cool to room temperature, about 15 minutes. Whisk in vinegar, then gradually whisk in olive oil, orange oil, salt, and pepper. (Dressing can be prepared ahead and refrigerated, in airtight container, up to 2 days. Whisk to reemulsify before using.)
  • Grill tempeh and radicchio:
  • If using charcoal grill, open vents on bottom, then light charcoal and preheat grill to moderately high. If using gas grill, preheat burners on high with hood closed 10 minutes, then turn down to moderately high. Brush grill rack with oil.
  • Grill tempeh, turning once, until golden brown, about 3 minutes per side. Grill radicchio, turning once, until beginning to wilt, about 2 minutes perside.
  • Assemble and serve:
  • Cut each piece of tempeh into 4 slices. In large bowl, toss together radicchio, parsley, and orange dressing. Divide salad among 4 plates and top with tempeh and avocado slices. Drizzle with lemon juice and reserved tahini sauce. Serve immediately.

GRILLED TEMPEH STEAK



Grilled Tempeh Steak image

By marinating the tempeh the day before you plan to serve, this dish can be prepared in just a few minutes. Adapted from Vegetarians in Paridise. The tempeh needs to marinate 24 hours in the fridge.

Provided by Sharon123

Categories     Tempeh

Time 30m

Yield 3 serving(s)

Number Of Ingredients 12

2 -3 lbs tempeh
marinade
1/3 cup rice vinegar
1/3 cup soy sauce
1/8 cup water
3 garlic cloves, minced
3/4 inch piece gingerroot, peeled and minced (about 3/4 tablespoons.)
1/8 cup Chinese five spice powder, plus a dash
1/4 cup extra virgin olive oil
3 tablespoons blackstrap molasses
fresh ground black pepper
1/2 green onion, cut into 1-inch lengths and finely slivered

Steps:

  • Score tempeh on both sides, making shallow diagonal cuts about 1/4-inch apart. Cut tempeh into 6 portions and spread out in one layer in a baking dish.
  • Combine marinade ingredients in a bowl, and pour over tempeh, turning to coat both sides. Marinate in refrigerator for at least 24 hours, turning pieces several times.
  • Preheat barbecue and grill 5 to 7 minutes on each side. Remove to a serving platter and garnish with the slivered green onion. Save leftover marinade to use as a dipping sauce for a future recipe. Serves 6.

Nutrition Facts : Calories 814.7, Fat 50.7, SaturatedFat 9.2, Sodium 1825.4, Carbohydrate 43.5, Fiber 0.4, Sugar 0.6, Protein 59.7

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