Basil-Ginger Marinated Tempeh
Basil and ginger combine in a bright marinade that doubles as a garnish. Lime juice adds a refreshing flavor and enough acidity to soften the tempeh without steaming it first. That means less work in the kitchen and a cooler home on a hot day. If soy is completely off the menu, try this marinade on a favorite lean protein.
Servings: 2
Calories: 395kcal
Ingredients
- Juice of one lime (about 2 tablespoons)
- 3 tablespoons avocado oil
- 1-inch piece ginger, chopped
- 1 clove garlic, chopped
- Salt and pepper to taste
- ½ cup fresh basil leaves, chopped
- 1 (6 to 8 ounce) package gluten-free tempeh
Directions
- Juice lime into a bowl, whisk in avocado oil a bit at a time to form an emulsion. Stir in ginger, garlic, salt and pepper, and then gently toss in basil leaves. With half the basil mixture create a bed in a container. Add tempeh, and cover with the other half of the mixture.
- Cover the container and refrigerate. Marinate at least 2 hours, up to overnight.
- Prepare grill for medium-heat cooking. Remove tempeh from container, reserve basil mixture. Place the tempeh on the grill, cover, and cook for 4 to 5 minutes. Flip tempeh, and top with reserved basil mixture. Cook an additional 4 to 5 minutes. Remove from grill, preserving basil mixture. Serve tempeh with basil-mixture garnish.