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)


1. 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.

2. 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.

3. Remove tempeh cubes from marinade (reserve liquid) and grill on skewers or in a grill basket until slightly charred.

4. 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.