Spicy Marinated Tempeh Skewers

You will need

For the Tempeh Marinade

5 oz tempeh (cubed)
1tsp salt
1tsp pepper
1tsp garlic powder
1tsp paprika
1tsp chili flakes
1tsp sriracha
1/2 tsp miso paste
1tsp sesame oil
2tsp soy sauce or tamari
1tsp toasted white sesame seeds
1tsp chili paste
½ cup Califia Farms Unsweetened Almond Milk

For the Chili Sauce

2tsp soy sauce
2tsp sesame oil
1tsp white vinegar 6-7 sliced Thai chilies 1 lime juice

For garnish/sides: white rice, lime wedges, skewers


1. Cube your tempeh into small skewers cubes + mix in a bowl with salt, pepper, garlic, paprika, chili flakes, sriracha, miso paste (optional), sesame oil, soy sauce or tamari, black + white toasted sesame seeds, chili paste + Unsweetened almondmilk or coconut milk. Set aside for 30-1hr to marinate, or even overnight if you’d like to infuse the most flavour. Save a small amount for dipping the sauce at the end to drizzle on top as well.

2. While that’s marinating, make your chili sauce with soy sauce, sesame oil, white vinegar, + sliced Thai chilis (you can use jalapeños as well for this) + lime juice.

3. Heat a grill pan with a little bit of olive oil + place your tempeh on wooden skewers. TIP: place wooden skewers in a bowl with water so they don’t burn during cooking. Place the skewers on the grill pan for 6-8 minutes on each side until grilled + crisped throughout.

4. Serve with white rice, lime wedges + your chili sauce.

Recipe courtesy of Califia FarmsⓇ