Tandoori Tempeh

August 31, 2018

Though unusual, tempeh marinated in a mix of fragrant spices and coconut yoghurt is an absolute winner. Serves 2 – note the long prep time is due to marinating tofu/tempeh.

Category Main
Cuisine Indian
Cooking Method Baking Blending Grilling
Yields 2 servings
Prep 120 mins
Cook 25 mins
Ready-in 145 mins


Tandoori Marinade:
½ cup coconut yoghurt
2 teaspoons minced garlic
2 teaspoons minced ginger
1 teaspoon tandoori masala
1 teaspoon dried fenugreek methi
½ teaspoon cumin powder
½ teaspoon coriander powder
1 teaspoon smoked paprika
Ground red chilli to taste I used 1/18th teaspoon
¼ teaspoon ground black pepper
¼ teaspoon fine sea salt
1 tablespoon lemon juice
½ teaspoon mustard oil
Everything Else:
1 block tempeh 250g OR 1 block tofu (275g)
½ cup long grain brown rice
Fresh coriander
Salad greens
Olive oil apple cider vinegar, lemon juice to dress


Tandoori Marinade:
  1. Blend all tandoori marinade ingredients together and transfer to a shallow dish.
For Baked Tempeh:
  1. Finely slice the tempeh, let it marinate for as long as you can in the shallow dish, then cover with foil, bake at 180˚C (356˚F) for 15 minutes, remove the foil and bake a further ten minutes.
For Tempeh Skewers:
  1. If you want skewers, steam the tempeh for 5 minutes, then trim off the uneven edges. Cut into small batons and thread onto bamboo skewers that have been soaked in water for 15 minutes to prevent them splintering. Let marinate.
  2. Heat a char grill pan on the stove top, spray it lightly with olive oil, and cook the skewers on each side. This method looks great but I prefer thinner pieces of tempeh.
For Tofu:
  1. Tofu is great baked or grilled. Choose firm tofu, drain it well, place in between paper towels and put a heavy weight on top to press out extra moisture (you can skip this part but it may just give a softer result). Let it sit like this for a couple of hours before use, then cut into cubes, let marinate and either bake or grill as above. Tofu is definitely my preference for this dish.
The Salad:
  1. Rinse the rice well under water then boil till cooked. Drain, transfer to a bowl and mix through chopped coriander, a drizzle of olive oil, squeeze of lemon, salt and pepper.
  2. Combine salad greens with avocado and simple dressing.

Additional Notes

For a more authentic taste, omit the smoked paprika, but for a more authentic color, keep it in

Nutrition Facts

Serving Size

Amount Per Serving

Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Unsaturated Fat
Total Carbohydrate
Dietary Fiber

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Recipe Ratings

Rated 0/5 based on 0 customer reviews

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