Gluten-Free Seared Tempeh with Grilled Watermelon and Apricots


SourceRecipe from:
Prep time30 minutes
Cooking time30 minutes
Total time1 hour


Heres a new way to use watermelon at your next cookout!


1/2 cup
olive oil, extra virgin
1/4 cup
balsamic vinegar
1 teaspoon
sea salt
1/4 teaspoon
black pepper (freshly ground)
1 pound
8 slices
watermelon (seedless)
2 cups
arugula (baby leaves)


Preheat grill to medium heat. Whisk ½ cup oil, vinegar, ¼ 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 ¼ cup arugula, tempeh, and 2 apricot halves. Drizzle with reserved marinade to taste, and serve immediately.