Tempeh Chimichurri

Ingredients

• Tempeh

  8 oz or 227g

• Garlic

  Raw

  4 clove or 12g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Parsley

  Raw

  1 cup or 60g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Red wine vinegar

  ¼ cup or 60g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Salt

  Table

  ½ tsp or 3g

• Vegetable Broth

  From bouillons. Low sodium

  ¾ cup or 180g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

Directions

1. Cut tempeh into equal slices and steam for 10 minutes to soften and prepare for marinade absorption.
2. Blend garlic, cilantro, parsley, oregano, vinegar, oil, red pepper, salt, and vegetable broth until relatively smooth to make the chimichurri.
3. Mix half a cup of chimichurri with soy sauce for the marinade. Reserve the rest for serving.
4. Marinate the tempeh for an hour, flipping once to ensure even absorption.
5. Preheat a pan over medium-high heat, spray with oil, and cook tempeh until lightly browned on both sides, adding marinade during the last few minutes.
6. Serve tempeh drizzled with fresh chimichurri.