Grilled Tempeh Sandwiches From Dr Weil Recipes

GRILLED TEMPEH SANDWICHES FROM DR. WEIL

Steps:

• Thaw tempeh if frozen. The 8 oz packages that I got were a square shape just the size of a loaf of bread. Cut each cake thru the middle (so it is two thinner pieces but the same size square) using a sharp knife. If you get a 1 pound section and it is rectangular you will want to cut it crosswise first.
• Marinate the tempeh slices in the combined marinade at least 1 hour at room temperature or 3 hours in the refrigerator.
• Drain the tempeh and grill or broil until well browned. I used a Foreman grill and I think it took about 7 minutes.
• Make sandwiches of it on toasted bread with lettuce, tomato and your favorite spread.

GRILLED CHILI LIME TEMPEH SANDWICHES

Steps:

• In a storage container large enough to hold the tempeh, combine marinade ingredients. Whisk well and add tempeh slices, tossing gently to coat. Close container tightly and refrigerate several hours or overnight.
• In a large bowl, combine cilantro and peanut sauce, and set aside.
• Transfer tempeh to a plate, then place asparagus in marinade. Toss to coat (drizzle in a bit of olive oil if necessary to coat).
• Preheat grill on medium heat. When grill is hot, grill tempeh and asparagus until softened and well marked, about 5 minutes on each side.
• When fillings are done, use tongs to transfer to bowl with cilantro mixture. Toss gently to mix.
• Cut 8 squares of foil to fit pita pockets and brush lightly or spray with oil. Place pockets on oiled side of foil sheets. Divide fillings evenly between pockets and wrap tightly with foil.
• Grill pockets for 2 minutes, then flip and grill for 2 minutes more.
• Serve hot pockets in foil, unwrapping just one end to minimize dripping of fillings.