Chargrilled Marinade Tempeh with Avocado Salsa and Summer Quinoa Salad



Chargrilled Marinade Tempeh with Avocado Salsa and Summer Quinoa Salad


The star of this recipe is Tempeh which is a traditional Indonesian food made from fermented soybeans. It is made through a culturing and fermentation process and is incredibly healthy for you.

However, when I first ate tempeh, I hated it! But, thanks to one of my Indonesian friends, I found a way to cook it that I absolutely love and am going to share with you today. This is my favourite way to prepare tempeh as it tastes delicious but still retains all of the nutrients in the tempeh unlike deep frying.




1 packet (250g/9oz) tempeh


  • ½ tablespoon tamari
  • ½ tablespoon olive oil
  • 1 teaspoon Dijion mustard or any mustard of your choice
  • ¼ teaspoon oregano
  • ¼ teaspoon thyme
  • ½ teaspoon lemon juice
  • Pinch of chili flakes

Avocado salsa

  • 1 large avocado, diced
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon lemon juice
  • ¼ teaspoon sea salt

Summer quinoa salad

  • 100g (3½oz) quinoa
  • ½ red capsicum (bell pepper), diced
  • 2 Roma tomatoes, diced
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 2 teaspoons lemon juice
  • 2 tablespoons parsley, chopped


  1. To make the salad, place water in a large pot and bring to the boil. When boiling, add salt, add the quinoa and cook for 10 minutes.
  2. Meanwhile, toss the capsicum, tomato, olive oil, salt and lemon juice together.
  3. When the quinoa is ready, drain, and add to the salad. Mix well.
  4. Add in chopped parsley just before serving.
  5. Prepare the tempeh for marinating. Cut the tempeh diagonally into 4 triangles. If possible, thin those triangles out by slicing each in half horizontally—8 triangles in total.
  6. Combine marinade ingredients in a bowl, large enough to toss tempeh.
  7. Place tempeh in a bowl, toss and distribute the marinade throughout the tempeh. Marinate for at least 30 minutes; feel free to marinate it for 2 days if you want a stronger taste. Be sure to flip occasionally whatever length of time you use.
  8. To make the salsa, place olive oil, lemon juice, salt and diced avocado, toss well.
  9. Grill the tempeh on a medium-hot grill for a few minutes on each side.
  10. Once cooked, serve the tempeh with avocado salsa and the quinoa salad.


Tip: You can use quinoa salad, tempeh and avocado salsa as a stuffing for rice paper rolls.




This recipe is from Cooking With Soy. Want to learn more healthy Japanese cooking? Grab my Cooking With Soy for real knowledge of Japanese cuisine and easy recipes using soy!



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