2 Servings 25 min Cook
8 Oz Tempeh
4 Clove Garlic
4 Cup Fresh Cilantro
1 Cup Parsley
1 Tsp, leaves Oregano
1/4 Cup Red Wine Vinegar
2 Tbsp Olive Oil
1/2 Tsp Crushed Red Pepper Flakes
1/2 Tsp Salt
3/4 Cup Vegetable Broth
1 Tbsp Soy Sauce
1 Spray , about 1/3 second Pam Cooking Spray
Cut tempeh into equal slices.
Steam tempeh for 10 minutes.
This softens up the tempeh and gets it ready to absorb marinade.
Meanwhile, make the chimichurri.
Simply blend all of the sauce ingredients (not the soy sauce, though) until relatively smooth.
(garlic, cilantro, parsley, oregano, vinegar, oil, red pepper, salt, vegetable broth.
)
When tempeh is steamed, pour half a cup of chimichurri into a measuring cup and add the soy sauce.
(You want the soy sauce in the marinade, but not the finished chimichurri.
) Reserve the rest of the chumichurri for pouring over the cooked tempeh.
Place warm tempeh on a plate and pour marinade over.
Rub the marinade into the tempeh.
Let sit for an hour, flipping once, and rubbing in the marinade again.
Preheat a large, heavy bottomed pan over medium-high heat.
Spray pan with a thin layer of oil.
Place tempeh in a single layer and cook for 4 minutes or so, until lightly browned.
Spray with more oil, and flip tempeh, cooking for 3 more minutes.
Now add the remaining from the plate marinade and cook for 3 to 5 more minutes, flipping occasionally.
Serve tempeh drizzled with more fresh chimichurri.
