Tandoori Tempeh
Hearty strips of high-protein tempeh, tossed in an Indian spiced yogurt marinade, and air-fried to perfection!
Ingredients
for the Tandoori Tempeh
- 16 oz tempeh
- 8 oz plain + unsweetened coconut yogurt I use CocoJune
- 2½ tsp garam masala
- ¼ tsp turmeric
- ½ tsp garlic granules
- ½ tsp ground cumin
- ½ tsp ground ginger
- ½ tsp paprika
- 1 tsp kosher salt I use Morton's
- ½ tsp black pepper
- ¼ - ½ tsp red pepper flakes to taste, optional
- 2 tbsp lemon juice
- 1 tbsp water
for serving
- 4 oz plain + unsweetened vegan yogurt
- 1 tbsp chopped cilantro
- ⅛ tsp ground coriander optional
- pinch of salt
- mango chutney and fresh cilantro for serving
Instructions
Prep
- Slice the tempeh into 24 strips and place in a large pan that has a lid. Add 1/3 cup of water, cover and bring to a boil. Then reduce the heat and simmer until all but 1 tbsp of the water is absorbed. Keep the lid on the pan but turn off the heat and let it sit while you make the marinade.
Make the Marinade
- In a large bowl, add the vegan yogurt, spices, and lemon juice. Whisk to combine and then add 1 tbsp of water to thin it out. Note: if you're using a thick yogurt (recommended) use the water, but if it's a thinner yogurt like an almond or cashew yogurt, you could swap it for 1 tbsp of olive oil to help it cook better.
Marinate
- Add the spiced yogurt to the pan with the tempeh and toss gently to coat. Once evenly coated, put the lid back on and let it marinate for 15-20 minutes.
Air Fry
- Then place half of the tempeh in the air fryer basket and cook for 10 minutes at 400 degrees. Cover to keep warm, and repeat with the remaining tempeh.
Serve
- Mix together yogurt, cilantro, ground coriander, and a pinch of salt to create a quick Cilantro Yogurt Sauce and serve with the tempeh and mango chutney.Sprinkle with cilantro and enjoy!