Italian Grilled Tempeh Steak with Garlic & Herb Oil
Simplicity is everything. When you have good tempeh, the cooking method must serve it, not overshadow it. Grilled is one of the purest ways to prepare this ingredient — the ingredient speaks.
In my kitchen, I start every dish the same way: by looking at what I have. Is the tempeh fresh? Is it quality? If the answer is yes, then my job is simple — don't ruin it. Respect the ingredient. This Italian approach has kept people coming back to my table for decades.
Ingredients
For the Tempeh
1 lb (454g) organic tempeh, cut into 8 slices ½-inch thick
4 tablespoons (60ml) extra virgin olive oil
4 cloves garlic, minced
1 teaspoon (5g) fine sea salt
½ teaspoon (2g) freshly ground black pepper
½ teaspoon (1g) dried oregano
¼ teaspoon (0.5g) red pepper flakes
1 tablespoon (15ml) balsamic vinegar
2 tablespoons (8g) fresh flat-leaf parsley, chopped
For the Garlic & Herb Oil
½ cup (120ml) extra virgin olive oil
6 cloves garlic, minced
¼ cup (10g) fresh flat-leaf parsley, finely chopped
2 tablespoons (6g) fresh basil, finely chopped
1 tablespoon (3g) fresh oregano, finely chopped (or 1 teaspoon dried)
½ teaspoon (3g) fine sea salt
¼ teaspoon (1g) freshly ground black pepper
¼ teaspoon (0.5g) red pepper flakes
1 tablespoon (15ml) aged balsamic vinegar
Juice of ½ lemon (approximately 1.5 tablespoons/22ml)
For the Peppery Arugula Salad
5 cups (150g) fresh arugula (rocket lettuce)
3 tablespoons (45ml) extra virgin olive oil
1.5 tablespoons (22ml) aged balsamic vinegar
½ teaspoon (3g) fine sea salt
¼ teaspoon (1g) freshly ground black pepper
2 oz (60g) vegan Parmesan cheese or nutritional yeast (optional, for vegan preparation)
2 tablespoons (18g) toasted pine nuts (optional)
For Serving & Garnish
2 lemons, halved
Fresh herb sprigs (parsley, basil, oregano)
Fleur de sel, for finishing
Cracked black pepper
Equipment Needed
Grill (charcoal or gas, preheated)
Grill brush with stainless steel bristles
Long-handled tongs
Cutting board
Chef's knife
Small bowl (for herb oil)
Measuring cups and spoons
Small whisk
Steamer basket or pot with steaming capability
Paper towels
Platter for serving
Wooden salad spoons
Vegetable peeler (for shaving vegan cheese if using)
Instructions
Preparation (15 minutes)
Prepare the tempeh by removing it from packaging and slicing into 8 slices approximately ½-inch thick. Cut each block diagonally to create attractive rectangular pieces that maximize surface area for the herb oil.
Steam the tempeh slices for 10 minutes using a steamer basket over boiling water. This step is crucial—steaming softens tempeh's initially firm texture while eliminating any bitterness and opening its structure to absorb flavoring oils. Place tempeh in a single layer on the steamer rack.
Allow steamed tempeh to cool for 5 minutes on a cutting board, then pat thoroughly dry with paper towels. Moisture on the surface prevents browning and caramelization on the grill. Press gently with clean paper towels, changing them if needed, until tempeh is completely dry.
Prepare the garlic and herb oil by combining ½ cup extra virgin olive oil with minced garlic, fresh parsley, fresh basil, fresh oregano, salt, pepper, red pepper flakes, aged balsamic vinegar, and lemon juice in a small bowl. Whisk together gently to combine, allowing the flavors to begin melding. This aromatic oil will be both brushed on the tempeh during grilling and drizzled over the finished dish.
Clean and preheat the grill to medium-high heat (approximately 400-450°F/200-230°C). For gas grills, turn burners to medium-high and close the lid for 15 minutes. For charcoal grills, arrange coals for medium-high heat, leaving grates approximately 4-5 inches (10-13cm) from the heat source.
Clean the grill grates thoroughly with a grill brush to remove any debris. Carefully oil the grates by rubbing a folded paper towel dipped in high-heat oil across them. This prevents sticking and helps create attractive grill marks.
Prepare the peppery arugula salad by placing washed and spun-dry arugula in a wooden or ceramic bowl. Keep the balsamic, oil, salt, and pepper separate in small dishes. You'll dress the salad just before serving to maintain the arugula's delicate texture and peppery bite.
Grilling the Tempeh (10 minutes)
Brush tempeh slices with the garlic and herb oil on both sides, ensuring thorough coating. Reserve approximately ¼ cup of the herb oil for finishing the dish and drizzling over the plated tempeh.
Place tempeh slices on the grill laying them perpendicular to the grates, away from your body. Listen for a steady sizzle—this indicates proper grill temperature. Do not move the tempeh for the first 3 minutes while a flavorful crust develops through gentle caramelization.
Flip the tempeh slices after 3 minutes using long-handled tongs, gripping firmly. The cooked side should display beautiful golden-brown crust with appealing crosshatch grill marks. Take care not to pierce or compress the tempeh, which prevents damage to the delicate crust.
Grill the second side for 3 minutes more. Tempeh should develop a similar golden-brown crust with grill marks while the interior remains warm and absorbs the herb oil's flavors. The total cooking time is approximately 6 minutes.
Grill the lemon halves simultaneously with the tempeh by placing them cut-side down directly on the grill grates during the final 2 minutes. The interior should caramelize and slightly char, creating sweet, smoky notes that balance tempeh's earthy character beautifully.
Final Preparation and Service (5 minutes)
Dress the arugula salad while tempeh finishes grilling by whisking aged balsamic vinegar with fine sea salt and black pepper in a small bowl. Slowly whisk in the olive oil to create an emulsion. Pour over the arugula and toss gently with wooden salad spoons until every leaf glistens.
Transfer grilled tempeh to a warm platter, arranging in a single layer. The tempeh should be still warm when plating.
Drizzle the reserved garlic and herb oil generously over the grilled tempeh slices, ensuring each piece is coated with the aromatic oil and herb garnish. This herb oil is essential—it provides brightness and flavor complexity to the finished dish.
Plate the tempeh steaks by positioning 2 slices in the center of each warm plate with the peppery arugula salad alongside. If using vegan Parmesan, shave thin pieces using a vegetable peeler and scatter over the top.
Garnish with fresh herb sprigs (parsley, basil, and oregano), a sprinkle of fleur de sel, and cracked black pepper. Place grilled lemon halves alongside for squeezing over the tempeh and salad. Serve immediately while the tempeh remains warm and the herb oil at its most aromatic.
Expert Tips
Steam tempeh to soften and develop flavor: This preliminary step is non-negotiable. Steaming softens tempeh's initially firm, somewhat rubbery texture while eliminating any bitterness and opening its structure to absorb the herb oil's flavors. Skipping this step results in overly firm, flavorless tempeh that disappoints.
Dry thoroughly after steaming: Water on tempeh's surface prevents browning and caramelization. Pat multiple times with fresh paper towels until completely dry. This takes approximately 2-3 minutes but is absolutely essential for achieving appealing crust development.
Use high-quality extra virgin olive oil: Premium olive oil's fruity, peppery character dramatically elevates the final dish. Save quality oil for the finishing drizzle; the preliminary brushing can use slightly less expensive oil if necessary. The herb oil should be fragrant and deeply flavorful.
Fresh herbs over dried whenever possible: While dried oregano works in a pinch, fresh herbs in the oil create superior flavor complexity and aromatic appeal. Use fresh parsley, basil, and oregano from your garden or farmers' market for best results.
Don't move tempeh excessively on the grill: Allow each side to develop a golden crust undisturbed for 3 minutes before flipping. Multiple flips interrupt crust development and extend cooking time unnecessarily. Two flips per side is the ideal approach.
Layer flavors through timing: Add fresh herb sprigs as garnish at serving time so their flavors remain bright and vivid. The warm tempeh will slightly wilt the fresh herbs without completely destroying their character, creating textural and flavor contrast.
Variations
Italian Tempeh with Tomato & Basil: Top grilled tempeh with fresh tomato concasse (diced fresh tomatoes), fresh basil, capers, and aged balsamic reduction. This creates a brighter, more summery variation honoring Caprese preparations.
Tempeh Piccata Style: Prepare a lemon-caper sauce (without the pork step) and serve alongside grilled tempeh. The bright, acidic sauce complements tempeh's earthiness beautifully while creating a lighter, refreshing variation.
Smoky Tempeh with Barbeque Glaze: Mix olive oil with smoked paprika, garlic powder, and Italian herbs, then brush on tempeh before grilling. Finish with aged balsamic reduction and smoked sea salt for a more robust, warming variation.
Tempeh with Mushroom & Truffle Oil: Serve grilled tempeh alongside sautéed mushrooms finished with a whisper of truffle oil. The earthy flavors layer beautifully while creating a more luxurious, elegant presentation.
Mediterranean Tempeh with Olive Tapenade: Prepare a Mediterranean tapenade with olives, sun-dried tomatoes, capers, and garlic, and serve as topping or alongside grilled tempeh. The briny, intense flavors create distinctive character while honoring Southern Mediterranean traditions.
Storage Instructions
Refrigerator: Store grilled tempeh and herb oil separately in airtight glass containers for up to 3 days. Cold tempeh is delicious served in salads, on sandwiches, or as part of an antipasto spread. If reheating, warm gently in a skillet over medium heat with a splash of water or vegetable broth (approximately 3-4 minutes), stirring occasionally to prevent sticking.
Freezer: Grilled tempeh freezes reasonably well in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before gentle reheating. The herb oil should not be frozen and is best used fresh.
Make-Ahead Strategy: Prepare all ingredients several hours ahead. Tempeh can be steamed and refrigerated for up to 1 day before grilling. The herb oil can be prepared up to 1 day ahead and refrigerated in a sealed glass container. Grill tempeh only when ready to serve, as the quality diminishes somewhat as it cools.
Sauce Storage: The garlic and herb oil is best served fresh and aromatic. If making ahead, store in a sealed glass jar in the refrigerator for up to 3 days. Bring to room temperature before serving, as cold oil appears dull and its flavors muted.
Serving Suggestions
With Grilled Vegetables: Serve alongside grilled zucchini slices, eggplant, bell peppers, asparagus, and fennel—all brushed with olive oil and seasoned with salt, pepper, and fresh herbs. The vegetables' subtle char complements tempeh's smokiness beautifully.
With Creamy Polenta or Risotto: Serve grilled tempeh over creamy polenta or a rich mushroom risotto for a heartier, more luxurious presentation. The creamy base balances the tempeh's firm texture and earthy flavor.
With Fresh Pasta: Toss grilled tempeh slices with fresh pasta, the herb oil, and roasted vegetables for a light, satisfying meal. The herb oil clings beautifully to ribbon pasta, creating an elegant presentation.
With Mediterranean Salad: Serve alongside a substantial Mediterranean salad with tomatoes, cucumbers, olives, artichoke hearts, and fresh herbs dressed with balsamic vinaigrette.
With Italian Bread: Serve with crusty focaccia or grilled ciabatta rubbed with garlic and brushed with the herb oil for soaking up flavors and creating a more casual presentation.
Wine Pairing: Serve with Italian white wines—Vermentino, Pinot Grigio, Sauvignon Blanc, or Gavi. Light reds like Barbera or Chianti Classico also pair beautifully with tempeh's earthy character.
Frequently Asked Questions
Q: What's the difference between tempeh and tofu?
A: Tempeh and tofu are both soy products but completely different. Tofu is made from soy milk curdled similarly to cheese, resulting in a soft, delicate texture. Tempeh is made from whole fermented soybeans bound together, creating a much firmer, denser texture with distinctive nutty, mushroom-like flavor. Tempeh's firmness makes it superior for grilling, as it won't crumble or fall apart.
Q: Can I use this recipe with tofu instead of tempeh?
A: This isn't recommended. Extra-firm tofu will fall apart on the grill or stick to the grates despite oiling. If you must use tofu, press it between paper towels weighted with a cast-iron skillet for 30 minutes to remove excess moisture, then cook in a grill pan or skillet over medium-high heat rather than directly on the grill.
Q: Is organic tempeh necessary?
A: Organic tempeh is preferable but not absolutely necessary. Non-organic tempeh may contain genetically modified soybeans or pesticide residues. Since tempeh contains the whole soybean, choosing organic reduces these concerns. Most health-conscious markets stock organic tempeh at reasonable prices.
Q: What if I can't find fresh herbs for the herb oil?
A: Dried herbs work in a pinch—use one-third the quantity of dried herbs compared to fresh. However, the dish will lack the fresh herb oil's aromatic appeal. Consider that the herb oil is essential to the dish's character; purchasing fresh herbs is highly recommended. Many supermarkets sell herb assortments at reasonable cost.
Q: Can I make this recipe on a stovetop grill pan instead of a grill?
A: Absolutely. Heat a heavy cast-iron or stainless steel skillet over medium-high heat until very hot. Add a high-heat oil, then cook tempeh 3 minutes per side. You'll sacrifice grill marks and subtle smoke flavor but achieve excellent results. The technique and timing remain nearly identical, though you'll need to work in batches to avoid overcrowding.
Scaling This Recipe
Doubling for 8 Servings: Proportionally double all ingredient quantities. Cooking times typically remain similar for similar thickness, though you may need to use larger vessels or work in batches. Larger quantities occasionally require slight timing adjustments—monitor carefully during cooking.
Halving for 2 Servings: Cut all ingredient quantities in half proportionally. Cooking times remain essentially unchanged, as they depend on thickness and temperature targets rather than total weight. Smaller portions occasionally cook slightly faster, so check doneness slightly earlier.
Tripling for Large Gatherings: Triple all ingredient quantities proportionally. Consider using two cooking vessels if your primary equipment can't accommodate the full volume. If necessary, cook in batches, keeping finished portions warm while others complete cooking.
Meal Preparation Strategy: This recipe freezes excellently for up to 3 months. Prepare a double batch and portion into individual meal-prep containers for convenient grab-and-go lunches throughout the week. Reheat gently before serving for optimal texture and flavor.
Advanced Techniques & Substitutions
Ingredient Variations: Many proteins and vegetables can be substituted with similar items using adjusted cooking times. Consult specific ingredient guidelines for your chosen substitutes. Quality and thickness matter more than exact variety.
Herb Flexibility: Fresh herbs are strongly preferable to dried for maximum flavor and aroma. If substituting dried herbs for fresh, use approximately one-third the quantity and add them earlier in cooking for flavor development. Verify dried herb fragrance before use—weak-smelling herbs contribute minimal flavor benefit.
Broth Options: Vegetable, chicken, or mushroom broths all work acceptably. Homemade broth provides superior depth, though quality store-bought broth is entirely acceptable. Avoid heavily salted broths that complicate final seasoning. In emergencies, water works though results lack complexity.
Wine Substitutes: When wine is unavailable, replace with additional broth plus apple cider vinegar for acidity. Wine's purpose is creating aromatic cooking liquid—these goals can be partially achieved through alternatives, though ultimate complexity may diminish slightly.
Scaling Strategy: Double recipes by proportionally doubling all ingredients. Cooking times typically remain unchanged since they depend on thickness and temperature, not total quantity. Work in batches if your equipment can't accommodate everything simultaneously.
Finishing Oil: Reserve your finest extra-virgin olive oil for the final drizzle. Peppery oils add heat, fruity oils add complexity, buttery oils add richness. This final addition contributes considerable flavor in simple preparations.
Ingredient Substitution Guide
Whether you're working around dietary restrictions, allergies, or simply using what's available in your kitchen, these substitutions work well in this italian preparation:
Seitan: Similar chewy texture but made from wheat gluten. Not suitable for those with celiac disease or gluten sensitivity.
Extra-firm tofu: Press for at least 30 minutes, then freeze overnight for a chewier, more tempeh-like texture. Thaw before cooking.
Black bean patties: Mash and form into the same shapes as your tempeh cuts. Add a tablespoon of vital wheat gluten for better binding.
Thick-sliced portobello: Scrape out gills and slice into strips. Portobellos provide meaty umami but won't hold shape as well as tempeh.
When substituting, always taste and adjust seasoning as you go. Different proteins and ingredients absorb and carry flavors differently, so what works perfectly with tempeh may need tweaking with your substitute.
Common Mistakes to Avoid
Even experienced cooks stumble with grilled tempeh. Here are the pitfalls to watch for:
Not preheating long enough: Gas grills need 10-15 minutes with the lid closed to reach proper temperature. Charcoal needs 20-30 minutes after lighting.
Moving food too often: Let food develop a sear before touching it. If it sticks when you try to flip, it's not ready. Wait another minute and try again.
Pressing down on food: Pressing with a spatula squeezes out flavorful juices. This is the single most common grilling mistake and results in dry, tough food.
Starting on a dirty grill: Old residue causes sticking and off flavors. Preheat the grill and brush the grates clean with a wire brush before every use.
Only using direct heat: Set up two-zone cooking with hot and cool sides. Sear over direct heat, then move to indirect heat to finish cooking through without burning.
Avoiding these common errors will dramatically improve your results. The difference between good and great often comes down to these small details that many cooks overlook.
Make-Ahead and Meal Prep Tips
This recipe is excellent for meal preparation. Here's how to get the most out of your batch cooking:
Refrigerator storage: 5-7 days in an airtight container. Tempeh reheats beautifully. Pan-sear for 1-2 minutes per side or microwave for 30-45 seconds. It maintains its texture better than most proteins.
Freezer storage: Up to 3 months. Marinated tempeh intensifies in flavor over several days in the fridge. Prepare extra and let it develop complexity until needed.
Batch cooking strategy: Steam a block of tempeh at the start of the week to remove bitterness, then slice and marinate portions for different meals.
Reheating for Best Results
The biggest mistake in meal prep is aggressive reheating that overcooks the protein. Tempeh reheats beautifully. Pan-sear for 1-2 minutes per side or microwave for 30-45 seconds. It maintains its texture better than most proteins. For packed lunches, consider bringing components separately and assembling fresh. The texture stays better when sauces and garnishes are added at eating time rather than stored together.
Seasonal Adaptations
Italian cuisine lives and breathes with the seasons — no Italian cook would use a winter tomato when summer ones exist. Spring brings artichokes, fava beans, and fresh peas that sing in simple pasta dishes. Summer is sacred — San Marzano tomatoes, fresh basil, and zucchini blossoms define the table. Autumn celebrates porcini mushrooms, truffles, and the olive harvest. Winter calls for hearty ribollita, polenta, and slow-braised ragù that simmer all afternoon.
Adapting this recipe to the seasons doesn't just improve flavor — it often reduces cost since in-season produce is more abundant and affordable. Visit your local farmers' market for the freshest seasonal ingredients that will elevate this dish.
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