Tempeh “Tikka”Masala

Another quarantine live, another recipe for you!! We made delicious Tempeh Masala tonight and had lot’s of fun together! I enjoy so much the time with you on the live and my not so efficient assistant/husband. 

Let me know what you think about this Tempeh Masala and what other recipes you would like to see here! 

 for 3-4 people

  • 300g tempehl, cut in cubes
  • ½ tsp paprika
  • ¼ tsp dried chilli flakes
  • 1 tsp coriander powder
  • Pinch of asafetida
  • 1 tsp fenugreek seeds
  • ½ turmeric powder
  • 1 knob fresh ginger, chopped or grated
  • 1 green chilli, chopped
  • 1-2 tbsp olive oil
  • 1 tbsp coconut oil
  • 1-2 onions, chopped
  • 2-3 garlic cloves, chopped
  • 3 cups chopped or canned tomatoes
  • ½ cup vegan cream or yogurt
  • ½ cup plant milk
  • Juice from ½ lime
  • Fresh coriander, chopped

Finishing: I served with coriander coconut whole grain rice  


    1. Mix the tempeh with a pinch of salt, paprika and olive oil; 
    2. Roast the tempeh cuber for about 15 minutes at 180°C; 
    3. Meanwhile heat a frying pan with a drizzle of olive oil+coconut oil and fry the onion and garlic with a pinch of salt for about 2-3 minutes; 
    4. Add the ginger and the dry spices and fry for 1-2 minutes; 
    5. Add the tomatoes + plant milk and bring it to a boil and let it simmer for about 10 minutes; 
    6. Add the vegan yogurt and add the roasted tempeh and bring it to a boil;
    7. Add the lime juice, chopped fresh chillies and coriander
    8. Serve with some whole grain rice, basmati rice or millet. Optional to add some toasted cashew nuts; 

Leave a Reply

Your email address will not be published. Required fields are marked *