Baja Lime Tempeh with Avocado Crema and Corn Salad
For the tempeh
- 1/2 block tempeh
- 2 tbsp soy sauce or tamari
- Juice of half a lime
- Zest of half a lime
- 1 tbsp cumin
- 1/2 tbsp chili powder
- If desired, steam tempeh in water for 10 minutes. It cuts the "bite" and allows the marinade to penetrate more easily.
- Combine marinade ingredients in a bowl and whisk to combine.
- Marinate tempeh for an hour, turning occasionally.
- Grill for 2-3 minutes on each side.
For the avocado crema
- 1/2 avocado
- 2 tbsp unsweetened soyogurt (I use Wildwood plain)
- 1 garlic clove
- 1 tbsp lime juice
- Put all the ingredients in a blender or food processor and blend to desired consistency.
For the salad
- 1 corn cob
- 1 vine tomato, diced
- 1/4 cup red onion, diced
- Squeeze of lime juice
- Grill husked corn for about 20 minutes. You can wrap it in foil, but I just throw it on the grill au naturale. You can also grill it in the husk, but you must soak beforehand.
- Using a knife, slowly remove the corn kernels from the cob. I stand my cob up in a bowl and cut using a downward motion, so all the kernels go into the bowl and I don't stab myself.
- Combine all the ingredients and let it chill until you're ready to serve.
Despite the fact that the tempeh looks like dry meatloaf, I can promise that it was wicked good.
I tried getting a little fancy with the plating but I think I was a little overzealous with the crema. I shouldn't have blobbed it on the top, but c'est la vie. I had leftover crema in a little bowl and I ended up just dunking the tempeh into it because the crema was so good. Scratch that, this entire meal as so good; I had another one of those instantaneous "Oh my God" moments. The marinade was flavorful and penetrated the tempeh perfectly, the crema was rich and contrasted nicely with the smokey spice of the tempeh, and the salsa was really simple and refreshing. Basically, I loved this meal.