Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 1 (250 gram) block of organic tempeh into 0.5 cm thick pieces.

2. 2

   In a shallow dish, combine 1 tablespoon of extra virgin olive oil, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, 0.5 teaspoon of sea salt, 0.25 teaspoon of black pepper, and 1.5 minced cloves of garlic; spread this mixture evenly over both sides of the tempeh slices to coat them thoroughly.

3. 3

   Cover the dish and refrigerate the tempeh for at least 2 hours to allow it to cure and absorb the flavors.

4. 4

   While the tempeh is curing, prepare the Mediterranean relish by combining 0.5 cup of finely chopped pitted Kalamata olives, 1 tablespoon of rinsed and finely chopped capers, 2 tablespoons of extra virgin olive oil, 0.5 minced clove of garlic, 1 teaspoon of fresh lemon juice, and 1 tablespoon of chopped fresh parsley in a small bowl.

5. 5

   In a large pan over medium heat, add 1 tablespoon of extra virgin olive oil and cook the cured tempeh slices for 3-4 minutes per side, or until golden brown and slightly crispy.

6. 6

   Whisk together 1 tablespoon of fresh lemon juice and 1 tablespoon of chopped fresh parsley with any remaining pan drippings to create a light dressing for the tempeh.

7. 7

   Arrange the cooked tempeh slices on serving plates, drizzle generously with the lemon-parsley dressing, and top each serving with a generous spoonful of the Mediterranean relish.