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
- 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
- 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.
- Meanwhile, toss the capsicum, tomato, olive oil, salt and lemon juice together.
- When the quinoa is ready, drain, and add to the salad. Mix well.
- Add in chopped parsley just before serving.
- 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.
- Combine marinade ingredients in a bowl, large enough to toss tempeh.
- 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.
- To make the salsa, place olive oil, lemon juice, salt and diced avocado, toss well.
- Grill the tempeh on a medium-hot grill for a few minutes on each side.
- 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.
DO YOU NEED HEALTHY COOKING INSPIRATIONS?
Do you know I run a cooking school in Sydney?
Please come and join my healthy Japanese superfoods cooking class in Sydney. We offer vegan, vegetarian, gluten-free cooking classes that are filled with tasty and easy recipes. You will learn not only cooking skills and tips but also how to use Japanese ancient wisdom on a daily basis for your health, energy, and beauty! Don’t be afraid to make it a group event, team building cooking classes, hens party cooking classes and other group classes are available, the more the merrier! Join my cooking class from HERE or leave me an inquiry HERE.
You don’t live in Sydney?