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Whisk together lime juice, oil, tamari, chili powder, garlic, oregano, cloves and adobo in a wide, shallow dish.
Arrange steamed tempeh in dish, turn to coat all over with marinade, cover and refrigerate, turning halfway through, for 2 hours or overnight.
Prepare a grill for medium heat cooking.
Grill tempeh, flipping once, until browned and hot throughout, 8 to 10 minutes total.
Transfer to plates and serve.