Tempeh Tikka
Enjoy this vegetarian version of Chicken Tikka.If you like a strong Tandoori flavour begin earlier in the day for a longer marinating time. Alternatively, you can begin it later in the afternoon for a timely evening meal. this is a quick delightfully tasty and low-fat dinner.
Ingredients
- 1 cup plain yogurt
- 3 tbsp lemon juice
- 1-2 tbsp Monsoon Tandoori
- 1 LB Tempeh cut into 1" cubes
- 3 tbsp olive oil
- 2 Large Onions chopped small
- 1 tbsp minced garlic
- 3 tbsp tomato paste
- 3 cups chopped fresh Roma tomatoes
- Salt to taste
- 1 cup mixed chopped cilantro & parsley
Instructions
- Mix the yogurt, lemon and Monsoon Tandoori in a bowl, add the tempeh and marinate overnight (or for at least six hours in the refrigerator).1 cup plain yogurt, 3 tbsp lemon juice, 1-2 tbsp Monsoon Tandoori, 1 LB Tempeh
- In a pot over medium heat, add olive oil.3 tbsp olive oil
- Add the onions and sauté until translucent, about 5 minutes.2 Large Onions
- Add the garlic. Cook for 1 minute.1 tbsp minced garlic
- Add the chopped tomatoes and tomato paste and cook for 5 minutes. Add salt to taste.3 tbsp tomato paste, 3 cups chopped fresh Roma tomatoes, Salt to taste
- When the tomatoes start to break down stir in the tempeh and marinade, reduce heat and cook until it bubbles gently.
- Lower heat, cover and simmer for 30 minutes. Adjust seasoning.
- Garnish with herbs and serve with rice and vegetables.1 cup mixed chopped cilantro & parsley
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