8 oz tempeh, sliced into 8 thin slabs (see pic above)

For the chimichurri:
4 cloves garlic
1 cup loosely packed fresh cilantro
1 cup loosely packed fresh parsley
1 teaspoon dried oregano
1/4 cup red wine vinegar
2 tablespoons olive oil
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
3/4 cup veg broth

For the additional marinade:
1 tablespoon tamari or soy sauce

Also:
Olive oil spray

To serve:
Sauteed or steamed veggies
Baked potato or rice