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First, steam tempeh for 10 minutes.
Meanwhile, make the chimichurri by blending all of the sauce ingredients (not the tamari) until relatively smooth.
When tempeh is steamed, pour half a cup of chimichurri into a measuring cup and add the soy sauce.
Reserve the rest of the chimichurri for pouring over the cooked tempeh.
Place warm tempeh on a plate and pour marinade over. Rub the marinade into the tempeh. Let sit for an hour, flipping once.
Preheat a large, heavy bottomed pan over medium-high heat. Spray pan with a thin layer of oil.
Place tempeh in a single layer and cook for 4 minutes or so, until lightly browned.
Spray with more oil, and flip tempeh, cooking for 3 more minutes.
Add the remaining marinade and cook for 3 to 5 more minutes, flipping occasionally.
Serve tempeh over veggies, drizzled with more fresh chimichurri.