Ingredients
- 1 pack The Tofoo Co Tempeh
- 1 tbsp medium curry powder
- 1 tsp chilli flakes
- 100g vegan yogurt
- ½ cucumber
- 150g cherry tomatoes
- 1 large shallot
- 2 tbsp mint sauce
- 2 tbsp vegetable oil
- 2 round naan breads
- 1 tsp nigella seeds
Get started
- Cut the Tempeh into slices then place in a bowl with the curry powder, chilli flakes, yogurt and a pinch of salt to marinate for 10 minutes.
- To make the kachumber salad – dice the cucumber, tomatoes and shallot and place in a bowl with the mint sauce. Mix well and put to one side.
- Heat a grill then place the marinated Tempeh on a tray drizzled with oil.
- Grill the Tempeh for about 15 minutes, turning halfway until cooked through and slightly charred.
- Warm the naan breads according to the packet instructions.
- Sprinkle the tandoori Tempeh with the nigella seeds and serve in the naan breads with the salad.
