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.
- Blend all tandoori marinade ingredients together and transfer to a shallow dish.
- 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.
- 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.
- 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.
- 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.
For a more authentic taste, omit the smoked paprika, but for a more authentic color, keep it in
Amount Per Serving
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g||80g|
|Saturated Fat||Less than||20g||25g|
|Cholesterol||Less than||300mg||300 mg|
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4