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

  4 tbsp 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

  Made from soy (tamari)

  1 tbsp or 18g

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

Directions

1. Cut the tempeh into equal slices and steam for 10 minutes to soften.
2. Blend the garlic, cilantro, parsley, oregano, vinegar, olive oil, red pepper flakes, salt, and vegetable broth until smooth to create the chimichurri sauce.
3. Combine half a cup of the chimichurri with soy sauce to make the marinade, reserving 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 cooking oil, and cook the tempeh until lightly browned on both sides, adding the marinade during the last few minutes.
6. Serve the tempeh drizzled with the reserved chimichurri.