Entertaining Aww, yeah! Blackened Tempeh Steak Salad By David Grenier Published: September 7, 2020 Updated: April 17, 2025 share Share on Facebook Share on Twitter Share on Pinterest Copy Link Cancel MaxyM/shutterstock Blackened Tempeh Steak Salad Simmering the tempeh in a seasoned broth both opens up the tempeh to allow for more flavour and diminishes its slight bitterness. Any leftover slices make great sandwich fillers, or you can fry them up for breakfast. Serves 4-6. No ratings yet Print Recipe Ingredients Instructions Place whole tempeh cakes in a large non-stick frying pan, cover with broth or water, add tamari and garlic, bring to a boil, reduce heat, and gently simmer cakes, uncovered for about 10 minutes, turning once. Transfer the tempeh to a plate; discard liquid. In a small bowl, combine dried spices and herbs; set aside. Brush cakes with half the oil, and coat all sides with about half the spice mix. (Save the rest and use it on meat, poultry, fish, or vegetables.) Preheat grill to medium-high heat (400°F). Place tempeh and husk-covered cobs of corn on grill, close lid, and grill for 5 minutes. Toss asparagus with remaining oil. Season with salt and pepper. Flip cakes, rotate cobs, add asparagus to grill, close lid again, and cook for 3-4 more minutes. Transfer tempeh cakes to a cutting board to slice. Remove husks from corn, stand upright in a bowl, and cut kernels off, slicing downward. Cut asparagus into bite-sized chunks. Assemble salad with your greens, cherry tomatoes, avocado, asparagus pieces, and corn kernels. Serve with sliced blackened tempeh and dressing on the side. Notes Tip Tempeh is sold in cakes and can be found in the produce aisle of most grocery stores along with tofu and salad greens. This recipe was originally published in the June/July 2020 issue of Cottage Life. Looking for more vegetarian grill recipes? Try Buffalo Cauliflower or Pulled Jackfruit Tacos. Related Story Buffalo cauliflower is a no-fuss, make-ahead vegetarian grilling option