For the chimichurri:
- 8 oz tempeh, sliced into 8 thin slabs
- 4 cloves garlic
- 1 cup loosely packed fresh cilantro
- 1 cup loosely packed fresh parsley
- 1 teaspoon dried oregano
- 1/4 cup red wine vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 3/4 cup veg broth
- For the additional marinade:
- 1 tablespoon tamari or soy sauce
- Sauteed or steamed veggies
- Baked potato or rice
First, steam tempeh for 10 minutes. This softens up the tempeh and gets it ready to soak up plenty of marinade.
Meanwhile, make the chimichurri. Simply blend all of the sauce ingredients (not the tamari, though) until relatively smooth.
When tempeh is steamed, pour half a cup of chimichurri into a measuring cup and add the soy sauce. (You want the soy sauce in the marinade, but not the finished chimichurri, it would be too aggressive and salty.) Reserve the rest of the chumichurri for pouring over the cooked tempeh.
Place warm tempeh on a plate and pour marinade over. Rub the marinade into the tempeh. Let sit for an hour, flipping once, and rubbing in the marinade again.
Preheat a large, heavy bottomed pan over medium-high heat. Spray pan with a thin layer of oil. Place tempeh in a single layer and cook for 4 minutes or so, until lightly browned. Spray with more oil, and flip tempeh, cooking for 3 more minutes. Now add the remaining from the plate marinade and cook for 3 to 5 more minutes, flipping occasionally.
Serve tempeh over veggies, drizzled with more fresh chimichurri.