Tandoori Tempeh Skewers
Print

Tandoori Tempeh

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.
Course Main
Cuisine Indian, Plant-based
Prep Time 2 hours
Cook Time 25 minutes
Total Time 25 minutes
Servings 2
Calories 628kcal
Author Naturopath Lauren Glucina

Ingredients

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.
  • Enjoy!

Notes

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

Nutrition

Calories: 628kcal