Tempeh Tikka Masala

AuthorElisa BookerDifficultyIntermediate

Rich, tasty and easy tikka masala. Can easily substitute the tempeh for tofu, chickpeas, veggies.

Yields1 Serving
Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

For Steamed Tempeh:
 200g tempeh
 1 cup water
 1/4 tsp salt
 1/4 tsp garam masala
 1/4 tsp garlic powder
 1/4 tsp ginger powder
 1/4 tsp smoked paprika
 
For Tikka Masala
 Steamed tempeh
 3 tsp neutral oil
 1 medium red onion
 1 tsp garam masala
 1 tsp ground coriander
 1/2 tsp ground fenugreek seeds or 2 tsp fenugreek leaves
 1/2 tsp turmeric
 1/2 tsp paprika
 Pinch asafoetida (optional)
 4 tomatoes, chopped (3 cups)
 1 inch knob ginger
 6 cloves garlic
 1 hot green chilli
 1/2 tsp sugar
 3/4 tsp salt
 1/2 cup non-dairy plain unsweetened yoghurt
 1/4 cup plant-based milk or water
 1 tsp apple cider vinegar
 Chopped coriander to serve

For Steamed Tempeh
1

Combine ingredients in saucepan and cook over medium heat for around 12 mins until water absorbed (if you have time, marinate in this mixture overnight first)

2
For Tikka Masala
3

Heat 1 tsp of oil in pan, add steamed tempeh and cook until edges turn brown (around 5 mins) - set aside

4

Heat remaining oil in pan, add onion and cook until golden

5

Add garam masala, paprika, ground coriander, fenugreek, turmeric and asafoetida, mix well and cook for 2 mins

6

In a blender combine tomatoes, ginger, garlic and chilli and puree.

7

Add puree to onion mixture and cook for around 18 mins to thicken

8

Add tempeh, sugar salt, yoghurt and milk/water, mix well and stir in vinegar

9

Cover and bring to boil for around 8 mins

10

Taste and adjust salt/spices if needed

11

Serve hot with rice/roti and garnish with coriander

Ingredients

For Steamed Tempeh:
 200g tempeh
 1 cup water
 1/4 tsp salt
 1/4 tsp garam masala
 1/4 tsp garlic powder
 1/4 tsp ginger powder
 1/4 tsp smoked paprika
 
For Tikka Masala
 Steamed tempeh
 3 tsp neutral oil
 1 medium red onion
 1 tsp garam masala
 1 tsp ground coriander
 1/2 tsp ground fenugreek seeds or 2 tsp fenugreek leaves
 1/2 tsp turmeric
 1/2 tsp paprika
 Pinch asafoetida (optional)
 4 tomatoes, chopped (3 cups)
 1 inch knob ginger
 6 cloves garlic
 1 hot green chilli
 1/2 tsp sugar
 3/4 tsp salt
 1/2 cup non-dairy plain unsweetened yoghurt
 1/4 cup plant-based milk or water
 1 tsp apple cider vinegar
 Chopped coriander to serve

Directions

For Steamed Tempeh
1

Combine ingredients in saucepan and cook over medium heat for around 12 mins until water absorbed (if you have time, marinate in this mixture overnight first)

2
For Tikka Masala
3

Heat 1 tsp of oil in pan, add steamed tempeh and cook until edges turn brown (around 5 mins) - set aside

4

Heat remaining oil in pan, add onion and cook until golden

5

Add garam masala, paprika, ground coriander, fenugreek, turmeric and asafoetida, mix well and cook for 2 mins

6

In a blender combine tomatoes, ginger, garlic and chilli and puree.

7

Add puree to onion mixture and cook for around 18 mins to thicken

8

Add tempeh, sugar salt, yoghurt and milk/water, mix well and stir in vinegar

9

Cover and bring to boil for around 8 mins

10

Taste and adjust salt/spices if needed

11

Serve hot with rice/roti and garnish with coriander

Tempeh Tikka Masala

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