Tempeh is often a mysterious ingredient, and many people aren’t quite sure how to cook it. This is the perfect recipe if you’re new to the tempeh game – or if you’ve been eating it for years. The coconut provides a nice crisp coating and the mango salsa adds a refreshing, sweet and zesty component.
Craving more summer vegan recipes? Try this summer rainbow ratatouille.
For the tempeh marinade
For the mango salsa
For the topping
Melt the coconut oil and whisk together with coconut milk.
In a separate dish, like a wide bowl or pie plate, combine the shredded coconut, sesame seeds and sea salt.
Slice the tempeh into cubes, dip them in the coconut liquid mixture and then into the coconut coating, place them on a plate.
Repeat until all cubes are well coated. Work quickly so the coconut oil doesn’t harden, then thread the tempeh onto skewers. If you’re using wooden skewers, make sure you soak them first.
Heat your grill or BBQ to medium and oil well with coconut oil.
Place the tempeh on your grill for 2 to 3 minutes per side, don’t cover the grill. The coconut coating on the tempeh will burn if it’s left on the grill too long, so don’t overdo it.
Meanwhile, combine the salsa ingredients together.
Garnish the tempeh skewers with fresh cilantro and serve with mango salsa on the side.