Tempeh Chimichurri

tempeh chimichurri

I love Chimichurri sauce. It’s colorful, fresh, and packed with awesome flavor. This is a great recipe from Post Punk Kitchen and it’s a great dish serve to novice Tempeh eaters because the sauce is so good. If you’ve never cooked with Tempeh before and need a primer, check out Isa Chandra Moskowitz’s article for the Washington Post for great tips.


8 oz tempeh, sliced into 8 thin slabs

For the chimichurri:
4 cloves garlic
1 cup loosely packed fresh cilantro
1 cup loosely packed 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 veg broth

For the additional marinade:
1 tablespoon tamari or soy sauce

Olive oil spray

To serve:
Sauteed or steamed veggies
Baked potato or rice


First, steam tempeh for 10 minutes. This softens up the tempeh and gets it ready to soak up plenty of marinade.

Meanwhile, make the chimichurri. Simply blend all of the sauce ingredients (not the tamari, though) until relatively smooth.

When tempeh is steamed, pour half a cup of chimichurri into a measuring cup and add the soy sauce. (You want the soy sauce in the marinade, but not the finished chimichurri, it would be too aggressive and salty.) Reserve the rest of the chumichurri for pouring over the cooked tempeh.

Place warm tempeh on a plate and pour marinade over. Rub the marinade into the tempeh. Let sit for an hour, flipping once, and rubbing in the marinade again.

Preheat a large, heavy bottomed pan over medium-high heat. Spray pan with a thin layer of oil. Place tempeh in a single layer and cook for 4 minutes or so, until lightly browned. Spray with more oil, and flip tempeh, cooking for 3 more minutes. Now add the remaining from the plate marinade and cook for 3 to 5 more minutes, flipping occasionally.

Serve tempeh over veggies, drizzled with more fresh chimichurri.

Recipe and photo courtesy of Post Punk Kitchen.


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