grapefruit glazed tempeh.

Cooking with citrus. Who knew. I was inspired by the citrus recipe contest over at The Chalkboard Magazine and crafted up this little ditty on Sunday night -- turns out, cooking with grapefruit is kind of cool! It's also a great food for detoxing, which will be an excellent tool moving into springtime. This is a head start of sorts. :) 

Grapefruit Glazed Tempeh Closeup 2.jpg

I am in love with tempeh. I love using it as a way to add satisfying density to meals, as a vehicle for beautiful marinades, and as a brilliant source of plant-based protein. I love that it is the perfect ingredient to convert self-proclaimed carnivores to the 'dark side' of plant-based eating, which I've been witness to on many occasions. It's a wonder food.
Tempeh with Broccoli on Cutting Board.jpg
This dish combines the zing of grapefruit - everyone's favorite tangy citrus {delightfully low in sugar, too, if that's something you're watching} - with the subtle sweetness of yellow miso. While it's dense and warming for a cold winter evening like today, the uplifting citrus flavor is reminiscent of warm tropical nights... which we could all probably use a little of right now! Plus, it's gluten-free and simply delicious (and hearty) without the addition of any animal products. 

amy plating tempeh 2
To recreate the feel of takeout Chinese food lemon chicken, we served our Grapefruit Glazed Tempeh on miso-lemon scented broccoli (reusing a little of the leftover marinade + extra lemon juice + a little coconut oil to stir-fry the broccoli with leeks and garlic for about 2 minutes). 
Grapefruit Glazed Tempeh with Broccoli.jpg
Happy cooking!
grapefruit glazed tempeh
Serves 2
A zingy twist on lemon chicken -- vegan, gluten-free, of course, with the added bonus of a guilt-free 'takeout style' dinner.
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
  1. 1 16oz block of tempeh
  2. 2 cups boiling water
  3. 1 medium grapefruit
  4. 1 lemon
  5. 1 tsp tamari
  6. 1 tbsp yellow miso
  7. 1 tsp coconut oil, plus a little extra to grease baking tray
  1. 1. Lay block of tempeh, uncut, in a baking tray with 2" sides.
  2. 2. Pour hot water over tempeh until covered; let sit for 10 minutes.
  3. 3. In the meantime, prepare marinade. Cut grapefruit in half and set aside one half. Squeeze juice and pulp from remaining half into a measuring cup. You should have roughly 1/4 cup of liquid.
  4. 4. Half your lemon, reserving one half and squeezing the juice of the other into your measuring cup.
  5. 5. Add tamari and miso, stirring until smooth. Transfer marinade to a small sauce pan and heat for 1-2 minutes, until bubbling.
  6. 6. Drain tempeh, then coat with marinade. Cover and allow to sit for at least 30 minutes.
  7. 7. In the meantime, preheat your oven to 375F.
  8. 8. Slice remaining halves of grapefruit and lemon into thin rounds.
  9. 9. When tempeh has finished marinating, place it on a greased baking tray and top with slices of grapefruit and lemon. Reserve excess marinade.
  10. 10. Bake for 30-35 minutes, until fruit starts to brown around the edges and marinade is a deep golden-brown.
  11. 11. With a couple of minutes left on the timer, combine reserved marinade and 1 tsp coconut oil in a saucepan over low heat. Stir to heat through for about 1 minute; sauce should thicken slightly.
  12. Remove tempeh from the oven and allow to sit for a couple of minutes before slicing. Drizzle with your coconut oil-marinade sauce and serve.
From The Ground Up Wellness
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