Grilled Tempeh Skewers

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Grilled Tempeh SkewersRecipe
Photo: Becky Luigart-Stayner; Stylist: Cindy Barr
The salty-sweet glaze complements the nutty, slightly tangy flavor of the tempeh. If you've never experimented with this soybean cake before, this is a good recipe to start with.
Serves 4 (serving size: 2 skewers)


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5 teaspoons rice vinegar, divided
1 tablespoon lower-sodium soy sauce
2 teaspoons dark sesame oil
2 teaspoons sambal oelek (ground fresh chile paste)
1/4 teaspoon black pepper
1 (8-ounce) package organic soy tempeh, cut into 16 pieces
2 tablespoons honey
2 tablespoons fresh lime juice
1 tablespoon canola oil
1/2 teaspoon kosher salt
1/8 teaspoon ground red pepper
16 cherry tomatoes
16 button mushrooms
1 large yellow bell pepper, cut into 16 pieces
2 tablespoons diagonally sliced green onions


Hands-on: 22 Minutes
Total: 2 Hours, 10 Minutes

1. Combine 1 tablespoon vinegar and next 4 ingredients (through black pepper) in a small zip-top plastic bag; add tempeh. Marinate in refrigerator 2 hours, turning occasionally.

2. Combine remaining 2 teaspoons vinegar, honey, juice, canola oil, salt, and red pepper in a small saucepan. Bring to a boil over medium-high heat; cook 2 minutes or until honey mixture is slightly thickened.

3. Preheat grill to high heat.

4. Thread tempeh, tomatoes, mushrooms, and bell pepper alternately onto each of 8 (6-inch) skewers. Place skewers on grill; grill 10 minutes or until browned, turning after 5 minutes and basting occasionally with half of honey mixture. Drizzle with remaining honey mixture; sprinkle with onions.

Created date

June 2013

Nutritional Information

Calories 250
Fat 10.1 g
Satfat 1.4 g
Monofat 4.3 g
Polyfat 3.4 g
Protein 14.5 g
Carbohydrate 27.6 g
Fiber 8 g
Cholesterol 0.0 mg
Iron 2.7 mg
Sodium 444 mg
Calcium 108 mg