Olive oilapple cider vinegar, lemon juice to dress
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.
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 colour, keep it in.