Pan-Seared Tempeh Steaks with Chermoula Sauce (Recipe #92)

After trying the first version of this recipe, I was very interested to see how changing the marinade and the sauce would influence the flavor. I enjoyed this version of the tempeh steaks more, but I do not think I will be making them again. Personally, I do not like the texture.

For this version, I followed the same protocol as the first version, but I changed a few spices. I replaced the red wine vinegar with lemon juice. I replaced the red pepper flakes with cayenne and used cilantro instead of parsley. I added cumin and paprika to both the marinade and the sauce. The recipe says that the tempeh can sit in the mixture from 1 hour to 24 hours. I had this sitting in the marinade for about 24 hours. I think the additional time helped the tempeh to absorb more of the flavor. I used this as the main dish and served it with vegetables. I did like this version better than the chimichurri sauce, but I did not love it.

Jacob did love both versions of this dish. He really likes tempeh and enjoys the flavor. Jacob said that he would rate it an 8/10 and would make this dish again. I wanted to share Jacob’s opinion because it shows that one person might love a dish and another might not enjoy it. I think in the case of the tempeh steaks that Jacob loved them and I did not enjoy them. I think you would need to try them for yourself to determine if you like them!

Taste: 7/10

Level of difficulty: 1/5

Notes for next time: I did like the chermoula sauce better than the chimichurri sauce.