Churrasco is the traditional Brazilian way to barbecue. Strips of steak are sliced thin, then grilled on skewers and finally dressed in herby chimichurri sauce. Meaty tempeh is a noble stand-in for beef to make this grilling tradition of Brazil a plant-based crowd pleaser.
Tempting tempeh
Tempeh is a great meat alternative for grilling but is naturally bitter and a bit tough. Boiling or steaming tempeh for 10 minutes prior to seasoning and cooking the tempeh removes the bitter taste, softens its texture, and allows for better saturation of marinades.
This recipe was originally published in the June 2025 issue of alive magazine.
Brazilian-Style Tempeh Churrasco with Chimichurri
Ingredients
- 2 - 250 g pkgs tempeh
- 6 Tbsp (80 mL) extra-virgin olive oil, divided
- 3 Tbsp (45 mL) cider vinegar
- 2 garlic cloves, peeled and minced
- 2 tsp (10 mL) lemon zest
- 1 tsp (5 mL) smoked paprika
- 1/2 tsp (2 mL) cumin powder
- 1/4 tsp (1 mL) cayenne
- 3/4 cup (180 mL) finely chopped flat leaf parsley
- 1/4 cup (60 mL) chopped fresh oregano
- 1 Tbsp (15 mL) finely chopped shallot
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) black pepper
- 2 Tbsp (30 mL) extra-virgin olive oil
- 2 Tbsp (30 mL) extra-virgin olive oil Juice of 1/2 lemon
Directions
01
Slice each block of tempeh in half, making two equal-sized squares. Place tempeh pieces in pan and cover with water. Bring to a boil, reduce heat to medium-low, and simmer for 10 minutes. Alternately, place tempeh in steamer basket set over 2 inches (5 cm) water and steam for 10 minutes. Let tempeh cool and then slice into 2 inch (5 cm) chunks. Place tempeh in single layer into shallow container.
02
In bowl, whisk together 3 Tbsp (45 mL) olive oil, cider vinegar, 1 garlic clove, lemon zest, smoked paprika, cumin, and cayenne. Spread this mixture over tempeh and let marinade for at least 1 hour.
03
In small bowl, place parsley, oregano, 1 garlic, shallot, salt, and pepper. Stir in remaining 3 Tbsp (45 mL) olive oil and lemon juice.
04
Build medium-hot fire in charcoal grill, or heat gas grill to medium.
05
Onto metal skewers, thread tempeh chunks. Place skewers on grill and cook for 16 minutes, rotating every 4 minutes. Remove skewers from grill and carefully remove cooked tempeh from the skewers to serving plate. Serve topped with herb sauce.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
