Marinated tempeh for grilling

Ingredients for 4 servings:

• 400 g tempeh, natural
• 2 tbsp extra virgin olive oil
• 2 tsp tomato paste
• 2 tbsp vinegar
• 4 tbsp soy sauce
• 1 garlic clove(s)
• 1 tsp, leveled chili flakes
• 2 cm ginger
• 1 tsp sea salt
• ½ tsp black pepper
• 1 pinch of curry powder
• 1 tbsp honey or agave syrup

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 30 minutes

for all meta types

Finely chop the garlic and ginger. Blend all the marinade ingredients in a blender until you have a smooth, thick sauce. Cut the tempeh horizontally into approximately 1 cm thick slices, pour the marinade over them, and let them marinate overnight. Drain the tempeh slices lightly on kitchen paper and grill or fry them on both sides for a few minutes in a grill pan. Serve with a little marinade. The tempeh can also be prepared as shish kebabs. To do this, cut the tempeh into cubes, marinate as described above, and grill them the next day with marinated vegetable cubes. Variation: If you like it Indian, you can omit the curry powder, chili flakes, ginger, and garlic from the marinade and add 1-2 tablespoons of Indian curry paste instead.