There really is nothing like eating outside in the summertime. With the grill fired up, there’s thankfully no need to use your oven on a hot day. Kebabs are a usual on the menu and my family has always been generous to make mine full of veggies and no meat. However, when I’m grilling at home there’s always tofu or tempeh included too. The nice thing about tempeh and tofu is that they easily take on the flavor you use to marinate them with. In this case creamy peanut butter is mixed with an unexpected tang from lime juice, spice from the pepper, and salty sweet from the soy sauce and honey. So many flavors mingling together, but the outcome is pure perfection.
Prep time: 30 minutes
Cook time: 8 minutes
Total time: 38 minutes
Yield: 4 servings
8 ounces plain unseasoned tempeh
½ cup Old Fashioned Smooth or Smooth Operator peanut butter
juice of 1 lime
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons honey or agave
2 teaspoons ground black pepper
3 garlic cloves, minced
2 teaspoons ground cumin
2-3 bell peppers, cut into 1½ -inch pieces
1 medium zucchini, sliced about 1/4-inch thick
2 cups quartered mushroom
1. Cut the tempeh into bite size pieces, about ¾-inch size cubes. Place in a steamer basket over boiling water for 10 minutes.
2. Meanwhile, place the peanut butter, lime juice, soy sauce, vinegar, pepper, garlic, and cumin into a small bowl. Using a fork, whisk to combine well.
3. Place the tempeh and vegetables into a heavy plastic bag or shallow container. Pour the marinade over everything and toss or stir to coat. Let marinate in the fridge 1-3 hours, or overnight. (I separated my tempeh from the vegetables, but I don’t think it’s really necessary).
4. Heat the grill to medium high. Skewer the tempeh and vegetables and cook on the grill until they begin to char around the edges, about 5-8 minutes, turning halfway to make sure both sides get evenly cooked. This is best served right after cooking over a hot side of rice.