Pan-Seared Tempeh Steaks with Chermoula Sauce

Name: Pan-Seared Tempeh Steaks with Chermoula Sauce
Yield: Serves 4
Ingredients: 1/4 cup, water; 6 tablespoons, lemon juice; 6 , garlic cloves, minced; 1/2 teaspoon, cayenne; 1 pound, tempeh, cut into 3½-inch-long by ⅜-inch-thick slabs; 1 cup, fresh cilantro leaves; 1 teaspoon, ground cumin; 1 teaspoon, paprika; 3/4 cup, extra-virgin olive oil; , Salt and pepper

4 comments

We take advantage of tempeh’s hearty texture by marinating and pan-searing it, then topping it with a bright herb sauce.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES4

TIME35 minutes, plus 1 hour chilling

WHY THIS RECIPE WORKS

Made from whole fermented soybeans and a mix of grains, tempeh has a firmer, chewier texture than tofu, but it is just as good at soaking up flavor. Looking for an easy but impressive tempeh recipe, we gave it a similar treatment to steak. ...

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