Decadent tempeh that's tender on the inside and crunchy on the outside
INGREDIENTS
Main
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4 cups sliced cherry tomatoes
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1 pack (240g) Noble Bean Tempeh
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~2 cups cooked fusilli pasta
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Tempeh Marinade
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2.5 tbsp olive oil
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½ tsp sea salt
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1 tbsp balsamic vinegar
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1 tbsp tamari
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1 tbsp maple syrup
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Tomato Herb Mix
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~4 tbsp chopped fresh herbs (such as oregano, chives, or basil)
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1 tsp sea salt
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1 tbsp balsamic vinegar
15 minutes (excluding marinating time)
3 servings
INSTRUCTIONS
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In a small bowl, mix together the marinade.
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Cut the tempeh into strips, coat with the marinade, and let sit for about 10 minutes (30 min).
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Slice the cherry tomatoes and combined with fresh herb, sea salt and balsamic vinegar.
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Preheat the BBQ to medium-high heat and lightly oil the grill.
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Grill the tempeh for 10–12 minutes, turning every 3 minutes until golden. Then chop into bite-sized pieces.
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In a large bowl, combine cherry tomatoes, pasta, and grilled tempeh. Toss gently.