- 1 (8 ounce) package tempeh
- 1/2 cup plain low-fat yogurt
- 1/4 cup lime juice
- 1 teaspoon lemon zest
- 1 clove garlic clove, minced
- 1 teaspoon minced ginger
- 1 teaspoon ground coriander
- 1 teaspoon cayenne pepper
- 1 teaspoon curry powder
- 2 whole grain buns, split and toasted
- Cut tempeh in half to form two pieces.
- Combine all ingredients except tempeh and buns and mix well. Add tempeh, cover, and refrigerate for at least 1 hour, turning once or twice.
- Preheat grill to medium. Place tempeh on grill and cook for 3 to 4 minutes per side. Serve on bun.