Seared Tempeh with Grilled Watermelon and Apricots
  • 1/2 cup plus 3 teaspoons extra-virgin olive oil, divided
  • 1/4 cup balsamic vinegar
  • 1pound tempeh, cut into 1-inch cubes
  • 4 firm, ripe apricots, pitted and halved
  • 8 slices seedless watermelon, cut into thick wedges
  • 2cups baby arugula leaves
  1. Preheat grill to medium heat. Whisk 1/2 cup oil, vinegar, 1/4 teaspoon salt, and pepper in a medium bowl. Add tempeh cubes; marinate 15 minutes, tossing occasionally.
  2. While tempeh marinates, brush apricot halves and watermelon slices with 3 teaspoons olive oil. Grill apricots for 1 minute on each side. Transfer to a plate and set aside. Grill watermelon slices for 2 minutes per side, until slightly caramelized. Sprinkle with remaining sea salt and set on plate with apricots.
  3. Remove tempeh cubes from marinade (reserve liquid) and grill on skewers or in a grill basket until slightly charred.
  4. To serve, place 2 slices grilled watermelon on each plate. Top each slice with ΒΌ cup arugula, tempeh, and 2 apricot halves. Drizzle with reserved marinade to taste, and serve immediately.
Recipe Notes
Nutrition Facts
Seared Tempeh with Grilled Watermelon and Apricots
Amount Per Serving
Calories 563
% Daily Value*
Sodium 520mg 22%
Total Carbohydrates 59g 20%
Dietary Fiber 3g 12%
Protein 25g 50%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 563 cal, 45% fat cal, 31g fat, 5g sat fat, 0mg chol, 25g protein, 59g carb, 3g fiber, 520mg sodium