Tempeh Tikka Masala
Marinated tempeh is simmered in a rich and creamy tomato coconut sauce with aromatic spices, which creates a flavorful and comforting meal that will leave you craving for more.
My Notes:
Servings:
Ingredients
For the marinade:
- 8 oz tempeh cubed
- 1/4 cup plain coconut yogurt (or sub another plant-based yogurt)
- 2 teaspoon(s) apple cider vinegar
- 1 teaspoon(s) cumin
- 1 teaspoon(s) powdered ginger
- 1 teaspoon(s) garam masala
- 1/2 teaspoon(s) salt
For the sauce:
- 1 tablespoon(s) coconut oil (or sub preferred oil)
- 1 yellow onion chopped
- 3 clove(s) garlic minced or pressed
- 1 inch fresh ginger minced or pressed
- 1 teaspoon(s) garam masala
- 1 teaspoon(s) chili powder
- 1/4 teaspoon(s) turmeric
- 1/2 teaspoon(s) salt
- 1 cup(s) tomato sauce
- 1 cup(s) full-fat coconut milk
- 2 cup(s) frozen peas
- 1/4 cup(s) fresh cilantro roughly chopped, for garnish
- cooked rice for serving
Instructions
- Make the tempeh marinade by combining all the marinade ingredients together in a bowl. Add the cubed tempeh and stir until well coated in the marinade. Place the bowl in the refrigerator and allow the tempeh to marinate for at least 1 hour.
- Once tempeh has marinated, place the coconut oil into a large skillet over a medium-high heat. Add the onion, garlic and ginger, and sautรฉ for 5-7 minutes until fragrant. Add the spices and salt, and toss to combine; then add in the tomato sauce, coconut milk, frozen peas and marinated tempeh.
- Turn heat down to medium-low and simmer gently for 15-20 minutes or until sauce has thickened.
- Remove from the heat and serve the tempeh tikka masala over a bed of rice topped with freshly chopped cilantro.
Notes
For oil-free: simply omit the oil and instead do a water or broth sautรฉ.
Nutrition
Serving: 1 serving without rice(recipe makes 4 servings) | Calories: 325kcal | Carbohydrates: 26g | Protein: 17g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 416mg | Potassium: 796mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1043IU | Vitamin C: 38mg | Calcium: 134mg | Iron: 6mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan
