Name: Pan-Seared Tempeh Steaks with Chermoula Sauce
Total time: 1 h 35 min
Ingredients: 1/4 cup water; 6 tablespoons lemon juice; 6 garlic cloves , minced; 1/2 teaspoon cayenne; 1 teaspoon ground cumin , divided; 1 teaspoon paprika , divided; 1 pound tempeh , cut into 3½-inch-long by ⅜-inch-thick slabs; 1 cup fresh cilantro leaves; 3/4 cup extra-virgin olive oil; Salt and pepper

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. Marinating the tempeh in a highly seasoned base infused it with flavor, then patting the tempeh dry and pan-searing it created a crispy edge and made the texture more cohesive. Next, we wanted to balance the tempeh's earthy flavor by serving it with a bright herb sauce. Chermoula sauce is a traditional condiment for steak that combines cilantro, lemon juice, oil, lots of garlic, and a good dose of red pepper flakes. It paired perfectly with our tempeh, lending bright flavor and richness to the seared “steaks.” In order for this recipe to be gluten-free, you must use gluten-free tempeh.

Instructions

Combine water, ¼ cup lemon juice, half of garlic, ¼ teaspoon cayenne, ½ teaspoon cumin, and ½ teaspoon paprika in 1-gallon zipper-lock bag. Add tempeh, press out air, seal, and toss to coat. Refrigerate tempeh for at least 1 hour or up to 24 hours, flipping bag occasionally.

Pulse cilantro, ½ teaspoon cumin, ½ teaspoon paprika, ½ cup oil, remaining 2 tablespoons lemon juice, remaining garlic, remaining ¼ teaspoon cayenne, and ½ teaspoon salt in food processor until coarsely chopped, about 10 pulses. Transfer to bowl and season with salt and pepper to taste.

Remove tempeh from marinade and pat dry with paper towels. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Add 4 pieces tempeh and cook until golden brown on first side, 2 to 4 minutes.

Flip tempeh, reduce heat to medium-low, and continue to cook until golden brown on second side, 2 to 4 minutes; transfer to platter. Wipe out skillet with paper towels and repeat with remaining 2 tablespoons oil and remaining tempeh. Serve with cilantro sauce.