Memorial Day is the unofficial start of summer, and it’s also the unofficial start of grilling season. We had a streak of warm weather here in New Jersey a few weeks ago, and we pulled the grill out its winter hibernation early this year, though. Easter Sunday found us grilling vegetables in the backyard.
Before we moved into our house, I used to grill in the kitchen with an electric grill. I loved that little grill. I would cook corn on the cob, portobello mushrooms, zucchini, and red peppers on it often. We used to live in a townhouse complex, and the management ended up putting in a small patio with picnic tables and a place to keep grills across the way. We talked about getting a grill, but it seemed grilling fever had struck our neighbors, and the area was always a little too crowded for our tastes.
When we bought our house, the previous owners had left an outdoor grill behind for us. It was an older model, but it looked like it had only been used once. After a scrub down to remove any traces of meat, we were in the grilling business! We started grilling just about anything and everything including veggie burgers, corn on the cob, romaine lettuce, Brussels sprouts, and fruit kebabs.
Because of its hearty texture, tempeh is the perfect food to cook on the grill. Once its marinated, you just have to cook it for a few minutes on each side and it’s ready to go. I also love to cook fruit on the grill, and peaches are my favorite. Tempeh and peaches pair together well in this summer salad.
If the fermented taste of tempeh bothers you, steam the strips before you marinate them. It’ll help get rid of the fermented flavor, and it’ll help the tempeh take on the marinade. I used my own tofu feta here, but if you can get your hands on store-bought vegan feta, go ahead and use it.
Dennis said that this salad seemed like something you’d get at a high-end vegan restaurant the first time I made it. It’s perfect for lunch on a summery weekend or for a light dinner on a warm evening.
- 2 tablespoons vegetable stock
- 2 tablespoons tamari
- 2 tablespoons rice wine vinegar
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon black pepper, divided
- ½ teaspoon sea salt, divided
- 1 8-ounce package tempeh, cut into strips
- 4 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 2 peaches, pitted and sliced
- 5-ounces spring salad mix
- ¼ cup toasted pistachios
- ½ cup tofu feta
- In a small bowl, mix the stock, tamari, vinegar, garlic powder, onion powder, ¼ teaspoon pepper, and ¼ teaspoon salt. Place the tempeh in a shallow baking dish or pan, and pour the mixture over it. Gently toss to coat. Let marinate for at least two hours. You can let it marinate overnight in the fridge for more flavor.
- In another small bowl, whisk together the olive oil, balsamic vinegar, mustard, garlic, and the remaining salt and pepper.
- Heat a grill to medium-high, or place a grill pan on your stovetop over medium high heat. Place the tempeh strips on the grill, and cook for about 15 minutes, flipping the strips at about the halfway point.
- Add the peaches to the grill, and cook them for about 6 minutes, flipping after 3 minutes. You’ll want both the tempeh strips and the peaches to have nice grill marks. Remove them from the heat.
- In a large bowl, place the spring salad mix and toss with the balsamic dressing. Add the grilled tempeh and peaches, the pistachios and the tofu feta. Serve while the tempeh and peaches are still warm.