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SUNSET® Tomato Tempeh Brochettes

Makes four servings


½ c each Zima® and Angel Sweet® tomatoes
fresh mint leaves
marinated tempeh (ingredients below)
kosher salt to taste
freshly ground black peppercorns to taste
simple pea puree (ingredients below)

Marinated Tempeh
½ tsp ground cumin
½ tsp ground coriander
½ tsp garlic powder
1 tbsp sweet paprika
1 tsp lemon zest
2 tbsp lemon juice
½ tsp kosher salt
¼ tsp freshly ground black peppercorns
1 tsp honey
¼ c olive oil
1 block plain tempeh, cut into ¾-inch cubes (roughly the same size as the tomatoes)

Simple Pea Puree
1 c peas
1 tbsp unsalted butter, softened
2 tbsp water or vegetable stock
kosher salt to taste
freshly ground black peppercorns to taste


In a small bowl, whisk together all ingredients, except tempeh.  Pour marinade over tempeh cubes, gently toss to evenly coat.  Let marinate at least 15 minutes.

In a blender, whiz together all ingredients to form smooth puree.  Set aside.

Soak medium wooden skewers in water for least 20 minutes.

Preheat grill to HIGH.  Line a sheet tray with foil.

On each skewer, alternate spearing a whole tomato and a cube of tempeh wrapped in a mint leaf.  Place skewers onto prepared tray and brush over with a touch of the extra marinade.  Season lightly with salt and pepper.

Grill, carefully turning brochettes on each side, until tempeh becomes toasted and golden, the mint chars slightly, and tomatoes blister lightly—about 3-4 minutes per side.

Serve with Simple Pea Puree.

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