Brazilian-Style Tempeh Churrasco with Chimichurri

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.

This recipe originally appeared on alive.com as “Brazilian-Style Tempeh Churrasco with Chimichurri.”

Brazilian-Style Tempeh Churrasco with Chimichurri

Votes: 0
Rating: 0
You:

Rate this recipe!

Servings

4

Print Recipe

Ingredients

• 2 250 gram pkgs tempeh
• 6 Tbsp extra-virgin olive oil divided
• 3 Tbsp cider vinegar
• 2 garlic cloves peeled and minced
• 2 tsp lemon zest
• 1 tsp smoked paprika
• 1/2 tsp cumin powder
• 1/4 tsp cayenne
• 3/4 cup finely chopped flat-leaf parsley
• 1/4 cup chopped fresh oregano
• 1 Tbsp finely chopped shallot
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 Tbsp extra-virgin olive oil
• Juice of 1/2 lemon

Ingredients 2 250 gram pkgs tempeh 6 Tbsp extra-virgin olive oil divided 3 Tbsp cider vinegar 2 garlic cloves peeled and minced 2 tsp lemon zest 1 tsp smoked paprika 1/2 tsp cumin powder 1/4 tsp cayenne 3/4 cup finely chopped flat-leaf parsley 1/4 cup chopped fresh oregano 1 Tbsp finely chopped shallot 1/4 tsp salt 1/4 tsp black pepper 2 Tbsp extra-virgin olive oil Juice of 1/2 lemon

Servings 4 Print Recipe

Instructions

1. 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 water and steam for 10 minutes. Let tempeh cool and then slice into 2 inch chunks. Place tempeh in single layer into shallow container.
2. In bowl, whisk together 3 Tbsp 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.
3. In small bowl, place parsley, oregano, 1 garlic, shallot, salt, and pepper. Stir in remaining 3 Tbsp olive oil and lemon juice.
4. Build medium-hot fire in charcoal grill, or heat gas grill to medium.
5. 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.