Tempeh Chimichurri Recipe

Name: Tempeh Chimichurri
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces tempeh, sliced through the length once, then each 1/2 piece cut into fours.; 4 cloves of garlic, pressed.; 1 cup loosely packed chopped fresh cilantro; 1 cup loosely packed chopped fresh parsley; 1 teaspoon dried oregano; 1/4 cup red wine vinegar; 2 tablespoons olive oil; 1/2 teaspoon red pepper flakes; 1/2 teaspoon salt; 3/4 cup vegetable or chicken broth; 1 tablespoon tamari (or soy sauce or Bragg's amino acid liquid); vegetable oil for frying

Servings: persons

8 ounces tempeh, sliced through the length once, then each 1/2 piece cut into fours.
4 cloves of garlic, pressed.
1 cup loosely packed chopped fresh cilantro
1 cup loosely packed chopped fresh parsley
1 teaspoon dried oregano
1/4 cup red wine vinegar
2 tablespoons olive oil
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
3/4 cup vegetable or chicken broth
1 tablespoon tamari (or soy sauce or Bragg's amino acid liquid)
vegetable oil for frying

1
Steam tempeh for 10 minutes.
2
While it's steaming, put all the ingredients EXCEPT the tamari into a blender and blend until relatively .smooth.
3
Pour 1/2 a cup of the chimichurri (blender content) into a measuring cup and add the tamari to make the marinade.
4
Pour 2 tablespoons of the marinade into a plate. Place the warm tempeh on the plate and pour the 1/2 the marinade over it. Rub in the marinade on top of the tempeh. Let sit for 1/2 and hour, flip the tempeh, rub in the rest of the marinade on that side. Let sit for another 1/2 hour.
5
Preheat a large, heavy bottom pan over medium-high heat. Cover the bottom of the pan with vegetable oil. When the oil is hot, place all the tempeh in the pan at once and cook until golden brown. Flip the tempeh (add more oil if necessary) and cook until golden brown
6
To serve, use the remaining chimichurri (without tamari) as a sauce on top of the tempeh.

187

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 ounces tempeh, sliced through the length once, then each 1/2 piece cut into fours., 4 cloves of garlic, pressed., 1 cup loosely packed chopped fresh cilantro, 1 cup loosely packed chopped fresh parsley, and more.

Yes, Tempeh Chimichurri falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tempeh Chimichurri

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions