- 8 ounces tempeh
- 3 tablespoons soy sauce (I prefer shoyu sauce)
- 3 tablespoons 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 (version in photo):
- 1 -2 portobello mushrooms
- 2 1/2 cups cooked quinoa or brown rice
- a handful of blanched green beans
- 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 chipotle powder 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 baking dish. 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, throw a big portobello mushroom on the grill next to the tempeh, and brush it with some of the leftover marinade as well. When the mushroom and tempeh are done grilling, slice them into thin strips and serve over a bed of warmed quinoa (or rice) and barely-cooked green beans (broccoli might be nice too). I threw in a few (flowering) herbs from my garden for good measure – chives, thyme and oregano – and drizzled with the reserved marinade.