Tandoori Tempek Tikka (kebab) Bowl with Cilantro Mint Chutney
User Reviews
5
-
Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
2
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Calories
332 kcal
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Course
Main Course
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Cuisine
Indian, Vegan, gluten-free
Tandoori Tempek Tikka (kebab) Bowl with Cilantro Mint Chutney
Description
This recipe begins by steaming tempeh to soften it, then slicing it thinly to help absorb the marinade effectively. The tandoori masala is a custom blend of ground coriander, fennel, cumin, cloves, cardamom, fenugreek, cinnamon, and paprika spices. These are mixed with non-dairy yogurt, garlic, ginger, lime juice, vinegar, chickpea flour, sugar, green chile, and optional cayenne and sage to create a thick marinade. After coating the tempeh, it's chilled for several hours or overnight to deepen the flavors.
The marinated tempeh pieces are then baked until slightly charred and cooked through. The remaining marinade can be used to coat vegetables if desired, thickened with flour as necessary. The bowl is assembled with baked tempeh, raw onion slices soaked to mellow sharpness, fresh spinach, a squeeze of lime juice, and a bright cilantro mint chutney that adds freshness and a cooling contrast to the spices.
This dish can be adapted with tofu as a substitute by pressing and marinating similarly. The recipe serves about two and omits added vegetables unless using the leftover marinade. Proper soaking of onions and balancing spices are important for the final texture and flavor profile.
Ingredients
- 8 oz tempeh , check the beans/grains used to ensure gluten-free if needed, There are some varieties or soyfree Tempeh now available as well made with other beans for soy-free option
Marinade:
- 3/4 cup Non-Dairy yogurt or use thin cashew cream
- 2 tbsp water or more
- 5 cloves garlic
- 1 inch ginger , use a good rounded inch knob
- 1/2 tsp onion powder
- 1 tsp vinegar
- 2 tsp lime juice or more
- 1 tbsp chickpea flour or other flour
- 1/2 tsp sugar
- 1/2 green chile or 1 tbsp green bell pepper, hot
- 1/4 tsp sage optional
- 1/4 tsp cayenne pepper
- 1.5 to 2 tbsp tandoori masala , store bought or recipe below, use whichever spices you have, missing a spice is ok
- 1/2 to 3/4 tsp salt
Tandoori Masala Blend:
- 1 tbsp coriander seeds
- 1/4 tsp fennel seeds
- 1/4 tsp cumin seeds
- 2 cloves , or use 1/8 tsp ground cloves
- 1/4 tsp ground cardamom
- 1/2 tsp dried fenugreek leaves or 1/8 tsp fenugreek seeds
- 1/4 tsp ground cinnamon
- 1/2 tsp paprika sweet
- 1/2 tsp smoked paprika
Bowl:
- onion sliced, as needed
- spinach
- lime juice
- 1 cilantro mint chutney recipe
Instructions
- Steam the tempeh for 11 to 13 minutes (in a steamer, instant pot or however). Cube/slice and place in a bowl. Thin and smaller slices will do better to absorb flavors from the marinade.
- Grind all the spices under tandoori masala using a spice/coffee grinder or a blender with a 2 blade attachment.
- Then add all the ingredients under marinade (including the ground tandoori masala) and blend until well combined. Pour over the tempeh. Toss to combine. Use a tbsp of water to rinse the blender and pour into the bowl. Chill for a few hours or overnight for best results.
- Line a sheet with parchment. Fish out the tempeh pieces from the marinade and place on the sheet. Bake at 375 degrees F for 25 to 30 minutes. You can pour some of the remaining the marinade over the pieces half way through. Or use the remaining marinade to coat veggies like cauliflower, bell peppers, broccoli etc, Add 1 tbsp flour to the marinade to thicken if needed before adding veggies. Place on the baking sheet with the tempeh and bake for the 25-30 mins.
- Serve the baked tempeh tikka in a bowl with crunchy greens and sliced onion. Dress with lime juice and cilantro mint chutney. Sprinkle some garam masala or chaat masala and cayenne for additional oomph. Serve as a bowl, as appetizer with just Tikka and chutney dip, or make Wraps!
Notes
- Steaming the tempeh before marinating helps it absorb flavors better and softens the texture.
- For tofu variation, press tofu for at least 15 minutes before marinating and baking.
- Soaking raw onion slices in water for 15 minutes reduces sharpness for a milder flavor when served.
- You can use the leftover marinade to coat vegetables like cauliflower or bell peppers, thickening it with chickpea flour if needed.
- This recipe yields approximately two servings and excludes other vegetables unless added using the marinade.
- Check tempeh ingredients for gluten-free or soy-free options as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Calories | 332kcal | 17% |
| Carbohydrates | 29g | 10% |
| Protein | 25g | 50% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Sodium | 597mg | 25% |
| Potassium | 644mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 2060IU | 41% |
| Vitamin C | 19.8mg | 22% |
| Calcium | 284mg | 28% |
| Iron | 4.6mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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