We first ate chimichurri tempeh after I saw the recipe on the Post Punk Kitchen, and we fell in love. The garlicky chimichurri married the nutty tempeh beautifully, and it was an excellent way to break up the all-veggie or seitan-based recipes we were scarfing down. I revisited this recipe when I decided to lighten up my original chimichurri recipe, cutting out the majority of the oil and replacing it with veggie broth and more herbs.
Tips for Success
By steaming the tempeh before marinating, you really allow the chimichurri to invade it with bright, spicy flavor. The tempeh then marinades in a soy sauce-fortified bit of chimichurri to absolutely ensure mega-flavor, perfectly balanced. The recipe takes a little over an hour–about 75 minutes or so–but most of that is hands-off marinating time. What ends up on the plate is omnivore-approved, unprocessed (besides that whole.. soybean fermentation thing, and however you feel about olive oil), and most of all, freaking delicious. The lightened-up chimichurri recipe is on my other recipe blog, the Stylist Quo. Use that (no, really; it’s bad-ass) or your own favorite chimichurri ……….traitor. Make this!
