{"id":9264,"date":"2017-10-15T12:23:21","date_gmt":"2017-10-14T23:23:21","guid":{"rendered":"https:\/\/ascensionkitchen.com\/?p=9264"},"modified":"2019-03-12T12:14:44","modified_gmt":"2019-03-11T23:14:44","slug":"tandoori-tempeh","status":"publish","type":"post","link":"https:\/\/ascensionkitchen.com\/tandoori-tempeh\/","title":{"rendered":"Tandoori Tempeh"},"content":{"rendered":"
Tandoori skewers that are meat and dairy free? Though unusual, tempeh marinated in a mix of fragrant spices and coconut yoghurt is an absolute winner, and perfect for summer BBQ’s.<\/em><\/p>\n <\/p>\n I had the most curious idea for a recipe pop into my head last week – tandoori tempeh! I couldn’t even remember the last time I ate tandoori – so I had to make a special visit to my local Indian store to ask what the non-negotiables were in terms of spices.<\/p>\n This is what I left with:<\/p>\n I already had dried fenugreek (methi), fresh ginger & garlic at home. Winning.<\/p>\n So that my friends is where a traditional tandoori ends. I kind of went a bit AWOL with the spices, adding extra cumin powder, coriander, smoked red paprika (purely for a more authentic colour), and ample lemon juice. Of course, I used coconut yoghurt in place of the dairy, and then to get even weirder – tempeh in place of chicken!<\/p>\n Ah, gotta love a little kitchen experimentation (and I have to say, holy wow – mind blown with the result! Just the right amount of heat in the marinade – flavoursome, smoky, tangy and vibrant).<\/p>\n [bctt tweet=\"Tandoori Tempeh! A meat & dairy free twist on the classic, find it here.\" username=\"laurenglucina\"]<\/p>\n <\/p>\n Now, after a few attempts at getting the tandoori marinade just right (again, it is just delicious), the trickiest part, unexpectedly, was working out how best to prep the tempeh. <\/p>\n I have come to the conclusion that thinly sliced, marinated and baked tempeh is far superior to grilling skewers, which are inevitably rather large cubes – otherwise they seem to crumble.<\/p>\n Furthermore, it appears that tofu is even more complementary to the tandoori marinade, as it seems to soak up the flavour a bit better. The only trick, is to use firm tofu, and perhaps press it under a weight to remove excess water if it still feels a little soft to work with.<\/p>\n Obviously, I’ve shot the skewered version of the tempeh here for this post – but I wasn’t about to cook it all from scratch again, as that would be just silly, wouldn’t it?<\/p>\n <\/p>\n To make it a complete meal, I cooked up some long grain brown rice, then folded through some fresh, chopped coriander, adding a drizzle of olive oil and seasoning well. A no-fuss salad with avocado and a squeeze of lime to add some green, and a tablespoon of tangy sauerkraut for its beneficial bacteria.<\/p>\n All kinds of Indian-Indonesian-German fusion yumness!<\/p>\n I hope you enjoy the recipe – it’s fun and something different, and I think these would make a great, plant-based alternative to bring along to summer BBQ’s.<\/p>\n <\/p>\n\n
\ud83d\udcd6Recipe<\/h2>