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.
Prep
120 minsCook
25 minsReady-in
145 minsIngredients
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
Avocado
Olive oil apple cider vinegar, lemon juice to dress
Instructions
Tandoori Marinade:
- Blend all tandoori marinade ingredients together and transfer to a shallow dish.
For Baked Tempeh:
- 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:
- 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.
- 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:
- 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:
- 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.
- 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
Recipe Ratings
Rated based on 0 customer reviews
