Grilled Lemon Herb Tempeh with Arugula Salad

Ingredients

• 8 oz tempeh
• 4 cups arugula
• 1 cup cherry tomatoes
• 1 whole lemon
• 3 tbsp olive oil
• 1 cup fresh basil
• 1 cup fresh parsley
• 1 tsp salt
• 1 tsp black pepper
• 2 cloves garlic
• 1 tbsp balsamic vinegar
• 1 small red onion

Instructions

1. 1

   Prepare the marinade: In a bowl, whisk together the juice of 1 lemon, 2 tablespoons of olive oil, minced garlic (2 cloves), chopped fresh basil (1 cup), chopped fresh parsley (1 cup), salt (1 tsp), and black pepper (1 tsp).

2. 2

   Slice the tempeh into 1/2 inch thick slices and place it in the marinade. Ensure all pieces are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

3. 3

   While the tempeh is marinating, prepare the salad: In a large bowl, combine arugula (4 cups), halved cherry tomatoes (1 cup), thinly sliced red onion (1 small), 1 tablespoon of balsamic vinegar, and the remaining 1 tablespoon of olive oil. Toss gently to combine.

4. 4

   Preheat your grill or grill pan to medium-high heat (about 400°F).

5. 5

   Remove the tempeh from the marinade and place it on the grill. Grill for about 4-5 minutes on each side, or until grill marks appear and the tempeh is heated through.

6. 6

   Once grilled, remove the tempeh from the grill and allow it to rest for a couple of minutes.

7. 7

   To serve, place a generous portion of the arugula salad on each plate and top with grilled tempeh slices. Drizzle any remaining marinade over the top if desired.

8. 8

   Enjoy your Grilled Lemon Herb Tempeh with Arugula Salad as a refreshing and healthy dinner!