Teriyaki Tempeh & Pineapple Salsa

This is plant-based grilling that earns its place at the cookout. Tempeh, the firm, nutty fermented soy cake, is a sponge for flavor thanks to its porous texture, so even a quick fifteen-minute soak in a teriyaki marinade of soy, sherry, pineapple juice, ginger, and garlic sinks in deep.

A turn over hot coals gives the burgers smoky, charred edges and firms them up, the kind of texture that wins over people who think they don’t like tempeh.

The fresh pineapple salsa is the foil to all that savory-sweet glaze. Juicy pineapple, sharp red onion, green pepper, tomato, and jalapeno come together cool and bright, with cilantro for a herbal lift and just enough heat to keep things interesting.

Pile the salsa over the grilled tempeh and serve, on a bun or straight off the grill.

Chef Tips

• Steam or simmer the tempeh briefly before marinating if you find it bitter; it opens the pores and mellows the flavor.
• Make the salsa ahead and chill it; the flavors marry and it tastes better after resting.
• Use tamari in place of soy sauce to keep the whole dish gluten-free.

Variations

• Grill the pineapple before dicing it into the salsa for a smoky, caramelized edge.
• Swap tempeh for extra-firm tofu or portobello caps.
• Add diced avocado or mango to the salsa for extra body.