Tempeh Tikka Masala
Vegan tempeh tikka masala made with coconut yogurt and milk. You'll love this healthy spin on traditional Indian food.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 oz package Lightlife Original Tempeh (chopped into cubes)
- 1/2 cup unsweetened plain coconut yogurt
- 2 teaspoons apple cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon garam masala
- 1/2 teaspoon sea salt
- 1 Tablespoon coconut oil
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 1- inch knob of ginger (grated)
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon turmeric
- 1 cup canned tomato sauce
- 1 cup canned full-fat coconut milk
- 2 cups frozen peas
- fresh cilantro (chopped)
- rice or cauliflower rice for serving
- hot sauce of choice or cayenne pepper (optional)
Instructions
- 1
Make tempeh marinade by combining all ingredients (yogurt, apple cider vinegar, cumin, ginger, garam masala and sea salt) in a bowl. Add chopped tempeh and stir until well coated. Place bowl in the fridge to allow the tempeh to marinate for at least 1 hour.
- 2
Once tempeh is done marinating, start preparing the sauce. Heat a large skillet on medium-high heat with coconut oil. Add onion, garlic and ginger and sauté until fragrant, about 5-7 minutes. Add spices and toss to combine, then add in tomato sauce, coconut milk, frozen peas and marinated tempeh.
- 3
Turn heat down to medium-low and let mixture simmer for 15-20 minutes or until sauce has thickened and everything is heated throughout.
- 4
Remove from heat and serve tempeh tikka masala over a bed of rice (regular or cauliflower) with fresh cilantro on top.