Vegan tandoori tempeh, super fragrant and perfect for a summer BBQ or served along with rice! Recipe by Lauren Glucina, adapted to simplify.

Serves 2

Ingredients

(All ingredients are available at our stores, apart from lemon)

1 block tempeh (200-250g) (Tempehola soybean or chickpea tempeh available at Live Zero)

2 tbsp olive oil

Tempeh marinade:

120g coconut yoghurt (Raglan coconut yoghurt available at our stores)

1 tsp Tandoori Masala / 印度烤雞調味料

1/2 tsp Ginger Powder (Organic) / 有機薑粉

1/2 tsp Garlic Powder / 蒜粉

1 tsp Paprika - Smoked / 煙燻甜椒粉

1/4 tsp Black Peppercorn (Organic, Ground) / 有機黑胡椒粉 

1/4 tsp Sea Salt - Fine / 海鹽

Juice of 1/2 lemon

Method

1. Mix together all the tempeh marinade ingredients in a shallow dish.
2. Thinly slice tempeh into strips and let it marinate for minimum 30 mins-1 hour, but up to 2 days in the fridge covered.
3. Remove from marinade and transfer to a baking tray. Cover with foil, bake at 180ºC for 15 mins and a further 10 mins without foil.
4. Drizzle with a little lemon juice and serve! Wonderful with a simple salad and coriander brown rice for a refreshing meal.

For tempeh skewers:

1. Steam tempeh block for 5 mins, slice into 2cm thick batons and thread with pre-soaked skewers.
2. Let the sliced tempeh marinate for minimum 30 mins-1 hour, but up to 1 day in the fridge covered.
3. Grill each side on a grill pan on the stove with some olive oil, or on a barbecue grill.
4. Serve as above.

Switch it up by first steaming the tempeh block for 5 mins then following the instructions above with batons instead of slices. This makes them perfect to pop on the grill for those char marks!