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Grilled tempeh triangles topped with avocado cucumber relish and peanuts.
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Red Curry Grilled Tempeh

This grilled tempeh is soaked in a spicy red curry marinade, then flame-grilled until smoky and delicious. Topped with roasted peanuts and a refreshing avocado cucumber relish, it's the perfect main dish for your next vegan barbecue!
Prep Time20 minutes
Cook Time15 minutes
Marinating Time30 minutes
Total Time1 hour 5 minutes
Course: Entree, Main
Cuisine: American, Thai-Inspired
Servings: 3
Calories: 315kcal
Author: Alissa Saenz

Equipment

  • Barbecue grill

Ingredients

  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon organic brown sugar
  • 1 tablespoon vegan red curry paste
  • 1 (8 ounce/227 gram) package tempeh
  • Vegetable oil, for the grill

For the Avocado-Cucumber Relish

  • ½ medium cucumber, finely diced
  • ½ ripe avocado, finely diced
  • 2 tablespoons finely chopped fresh cilantro
  • 2 tablespoons finely chopped fresh mint
  • 1 tablespoon lime juice
  • 1 small garlic clove, minced
  • Salt, to taste

For Serving

  • ¼ cup roasted and salted peanuts, chopped
US Customary - Metric

Instructions

  • Stir the soy sauce, rice vinegar, brown sugar, and curry paste together in a shallow dish.
  • Cut the tempeh block into three squares, then cut each square in half diagonally to make six triangles. Place the triangles into the dish with the soy sauce mixture, then turn them to coat them in the marinade.
  • Let the tempeh marinate for at least 30 minutes, turning the pieces and spooning the marinade over them every so often (Note 1).
  • While the tempeh marinates, build a medium fire on your barbecue grill and lightly oil the grates.
  • When the tempeh has finished marinating, place the pieces on the hot grill. Grill them for about 6 to 8 minutes per side, or until lightly charred.
  • Stir all ingredients for the relish together.
  • To serve, divide the tempeh onto plates and top with the relish and peanuts. Enjoy!

Notes

  1. You can let the tempeh marinate for up to 24 hours, but make sure to cover the dish and place it in the fridge before reaching the 2 hour mark.

Nutrition

Calories: 315kcal | Carbohydrates: 20g | Protein: 21g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Sodium: 1071mg | Potassium: 710mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1035IU | Vitamin C: 8mg | Calcium: 132mg | Iron: 3mg