A few weeks ago we posted a guide on how to make tempeh with yellow split peas. As we mentioned in the post, tempeh has been one of our favourite things to make recently and it’s been fun experimenting with different flavours & ways to cook it. We’re excited to share this delicious tandoori masala marinade which is made with coconut cream and a mixture of herbs and spices. Ingredients like tempeh or tofu are notorious for being quite bland on their own, and although our homemade tempeh has a delicious nutty flavour, it’s even better when marinaded for a few hours before cooking. This Indian-style recipe has a lovely balance of flavours from the coconut combined with tandoori spice mix, which is traditionally made from cumin, coriander, ginger, paprika, turmeric & cayenne. We love it topped with toasted sesame seeds and mixed into a big salad with fermented veggies!
Tandori Masala Marinade for Tempeh or Tofu
Servings: Makes enough to marinade 250g tempeh/tofu
- 250g tempeh, cut into approx 16 pieces (you can substitue this for one block of firm tofu that has been thoroughly drained)
For the Marinade:
- 200ml coconut cream (the cream from one can of coconut milk + the coconut water if you need to make it up to 200ml)
- 2 large cloves of garlic, chopped
- 1 thumb sized piece of ginger, chopped
- 3 tsp good quality tandoori spice mix
- small bunch fresh coriander
- 1/4 teaspoon salt
- 1 fresh green chili, seeds removed (optional)
- In a food processor blend together all of the ingredients for the marinade
- Spread out the tempeh pieces in a shallow dish or tupperware, pour over the marinade and gently turn the tempeh over so that they are fully covered.
- Cover the dish and leave to sit for at least 2 hours, alternatively leave overnight in the fridge.
- Transfer the tempeh pieces to an oven tray, spooning over any extra marinade from the dish. Bake at gas mark 6/200 degrees C for approximately 20 minutes or until beginning to dry out and turn golden