Name: Grilled Marinated Tempeh Steak with Avocado, Radicchio, Orange Dressing, and Tahini
Yield: Makes about 4 servings
Ingredients: 1/2 cup tahini (Middle Eastern sesame paste), well-stirred; 1 clove garlic, germ removed and clove crushed with back of knife; 2 teaspoons fresh lemon juice (from 1 small lemon); 1/2 teaspoon extra-virgin olive oil; 1 teaspoon fine sea salt; 3/4 teaspoon ground white pepper; 4 (4-ounce) pieces soy tempeh; 1 cup freshly squeezed orange juice (from 2 medium oranges); 3 tablespoons plus 1 1/2 teaspoons white wine vinegar; 1/2 cup extra-virgin olive oil; 2 drops orange oil*; 1 teaspoon fine sea salt; 1/2 teaspoon ground white pepper; Olive oil (for brushing); 2 heads radicchio, cut into eighths through core, with some core still attached to each piece; 1/4 cup (loosely packed) fresh flat-leaf parsley, coarsely chopped; 2 firm-ripe avocados, peeled and cut into wedges; 3 tablespoons fresh lemon juice (from 1 medium lemon); *Available at specialty foods shops. If unavailable, use 1 tablespoon finely grated orange zest. Do not substitute orange flower water.

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Grilled Marinated Tempeh Steak with Avocado, Radicchio, Orange Dressing, and TahiniLara Ferroni

Editor's note: This recipe is part of a healthy and delicious spa menu developed exclusively for Epicurious by Chris Miller, executive chef at Como Shambhala Estate at Begawan Giri in Bali.

This zesty dish proves that grilling isn't just for carnivores. Tempeh, a fermented soybean cake with a nutty flavor and firm, almost meatlike texture, can be found in many grocery stores, health food stores, and Asian markets. We like Lightlife brand.

Note that orange oil can be quite strong, so be sure not to use more than the amount called for in the recipe.

Recipe notes

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