Tempeh Tikka Masala

Tempeh Tikka Masala Recipe

Breathe new life into your tempeh preparations! An Indian-inspired dish that will nourish and warm you.

Ingredients

Marinade for Tempeh

• 240g Nobel Bean plain tempeh , cut into cubes
• 1/2 cup plain unsweetened coconut yogurt
• 2 teaspoons of apple cider vinegar
• 1 teaspoon of ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon of garam masala
• 1/2 teaspoon sea salt

Tikka Masala Sauce

• 1 1/2 tablespoons canola oil
• 1/2 medium sweet onion, diced
• 2 cloves of garlic, chopped
• 3 tablespoons of tomato paste
• 1 tablespoon freshly grated ginger
• 1 1/2 teaspoons garam masala
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons ground turmeric
• 1 can (15 ounces) tomato coulis
• 1 cup of vegetable broth
• 1/2 cup coconut cream
• 2 tablespoons chopped fresh coriander leaves
• Salt and pepper, to taste

Preparation

Mix all marinade ingredients in a bowl. Add the tempeh and stir until well coated. Place the bowl in the refrigerator and let the tempeh marinate for at least 1 hour.

Heat canola oil in a large pot over medium heat. Add the onion and cook until golden, about 4 to 5 minutes.

Stir in tomato paste, garlic, ginger, garam masala, chili powder and turmeric. Heat for about 1 minute.

Add the tomato sauce, vegetable broth and tempeh. Season with salt and pepper to taste. Bring to a boil, then reduce heat and simmer until thickened, about 10 to 15 minutes.

Add the coconut cream and reheat.

Serve with rice, garnished with cilantro.

An original Noble Bean recipe