Seared Tempeh with
Grilled Watermelon and Apricots

For those of you who have never tried it, tempeh is a made from fermented soybeans that have been pressed into firm cakes. It has a "nutty" and meaty texture, and, like tofu, it absorbs flavors of surrounding ingredients really well. Tempeh is a very popular meat alternative for vegetarian cooks, but this quick, easy and healthy recipe will satisfy even steak-and-potato stalwarts.

Serving tip: Accompany with cracked wheat and couscous pilaf plus steamed sugar snap peas.

This recipe is adapted from the July/August 2011 edition of the late great Sprouts Magazine.

Serves 4


1/2 cup plus 3 tsp. extra-virgin olive oil, divided
1/4 cup balsamic vinegar
1 tsp. sea salt, divided
1/4 tsp. freshly ground black pepper
1 pound tempeh, cut into 1-inch cubes
4 firm, ripe apricots, pitted and halved
8 slices seedless watermelon, cut into thick wedges
2 cups baby arugula leaves


  • 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.
  • 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.
  • Remove tempeh cubes from marinade (reserve liquid) and grill on skewers or in a grill basket until slightly charred.
  • To serve, place 2 slices grilled watermelon on each plate. Top each slice with 1/4 cup arugula, tempeh, and 2 apricot halves. Drizzle with reserved marinade to taste, and serve immediately.