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Brazilian-Style Tempeh Churrasco with Chimichurri
Serves 4
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.
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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.
