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

  Organic - 365 Everyday Value

  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. Steam tempeh for 10 minutes. This softens up the tempeh and gets it ready to absorb marinade.
2. Meanwhile, make the chimichurri. Simply blend all of the sauce ingredients (not the soy sauce, though) until relatively smooth. (garlic, cilantro, parsley, oregano, vinegar, oil, red pepper, salt, vegetable broth.)
3. 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.) Reserve the rest of the chumichurri for pouring over the cooked tempeh.
4. 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.
5. 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 drizzled with more fresh chimichurri.