Spicy Grilled Tempeh

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

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Ingredients:

8 oz. tempeh
3 Tbsp. lime juice
2 Tbsp. extra virgin olive oil
2 Tbsp. tamari soy sauce
1 Tbsp. Chimayo chile powder
2 cloves garlic, pressed
1-1/2 tsp. dried oregano
1/4 tsp. ground cloves
1 Tbsp. sauce from canned chipotles in adobo

Instructions:

Cut the tempeh in half, then slice each piece crosswise to make 4 thinner squares. Place the sliced tempeh one layer deep in a non-reactive dish and after mixing all the remaining ingredients together, pour it over the tempeh. Turn to coat both sides, then cover and refrigerate overnight or for at least 2 hours, turning halfway through to thoroughly marinate both sides.

Grill the tempeh over medium heat and turn to brown both sides, about 5 minutes per side.

Recipe from Whole Market Foods.