Main Ingredients

Suitable for Vegans

1 Pack of The Tofoo Co Tempeh

For the Sauce

2 tbsp vegetable oil

½ onion

10g fresh ginger

150g tomatoes

2 cloves garlic

½ tsp chilli flakes

1 can coconut milk

Pinch of salt

For the Marinade

½ cup water

½ tsp salt

1 tsp garam masala

1 tsp paprika

1 tsp ground coriander

¼ tsp turmeric

To Serve

Handful of fresh coriander

Naan bread

Poppadoms

Next Recipe

Tempeh Tikka Masala

Serves 2 • Prep 15 min • Cooking

Tempeh Tikka Masala
Main Ingredients

Suitable for Vegans

1 Pack of The Tofoo Co Tempeh

For the Sauce

2 tbsp vegetable oil

½ onion

10g fresh ginger

150g tomatoes

2 cloves garlic

½ tsp chilli flakes

1 can coconut milk

Pinch of salt

For the Marinade

½ cup water

½ tsp salt

1 tsp garam masala

1 tsp paprika

1 tsp ground coriander

¼ tsp turmeric

To Serve

Handful of fresh coriander

Naan bread

Poppadoms

Method

Underline

1. Dice the Tempeh, then mix marinade ingredients and pour over the Tempeh. Marinate for 10 minutes or longer if you have time.

2. In deep pan, add 1 tbsp of oil. Dice the onion and fry until tender.

3. Blend the tomatoes with the ginger and garlic until smooth.

4. Add the marinated Tempeh and marinade to the onion and fry for a few mins, add then add the blended tomato, garlic and ginger and the chilli flakes.

5. Cook and stir for a couple of minutes then add the coconut milk. Simmer for 10 mins then season with salt to taste.

6. Serve with a sprinkle of fresh coriander, warmed naan breads and poppadoms.