PREP: 20 minutes MARINATE: 4 hours GRILL: 8 minutes MAKES 4 servings
2 8-ounce packages tempeh
1⁄2 teaspoon salt
1⁄2 teaspoon ground black pepper
1⁄4 cup olive oil
1⁄4 cup lime juice
1⁄4 cup reduced-sodium soy sauce
1⁄4 cup snipped fresh cilantro
2 teaspoons ground cumin
2 teaspoons finely chopped canned chipotle pepper in adobo sauce*
2 medium avocados, halved, seeded, peeled, and sliced
1 cup red and/or yellow cherry tomatoes
Snipped fresh cilantro (optional)
1 Sprinkle tempeh with salt and black pepper. Place tempeh in a resealable plastic bag set in a shallow dish.
2 For marinade, in a small bowl whisk together olive oil, lime juice, soy sauce, cilantro, cumin, and chipotle pepper. Pour marinade over tempeh. Seal bag; turn to coat tempeh. Marinate in the refrigerator for 4 to 6 hours, turning bag occasionally. Remove tempeh from marinade; discard marinade.
3 For a charcoal grill, grill tempeh on the rack of an uncovered grill directly over medium coals for 8 to 10 minutes or until brown and heated through, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place tempeh on grill rack over heat. Cover; grill as above.)
4 To serve, cut tempeh into 4 serving-size pieces. Top each serving with sliced avocado and tomatoes. If desired, sprinkle with cilantro.
PER SERVING: 485 cal., 36 g total fat (6 g sat. fat), 0 mg chol., 853 mg sodium, 23 g carb., 6 g fiber, 25 g pro.
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.