Teresa's Recipes
Tempeh Tikka Masala
Experience a delightful vegan twist on the classic Indian Tikka Masala with this Tempeh Tikka Masala. This dish is a symphony of spices, featuring succulent tempeh enveloped in a creamy coconut sauce, bursting with flavors from aromatic garlic, ginger, and a medley of spices. Perfectly served over fluffy rice and garnished with fresh cilantro, this dish is not only rich in protein but also a celebration of plant-based cuisine. Historically, Tikka Masala is believed to have originated in the Indian subcontinent and has been adapted worldwide, with countless variations. This version honors the traditional roots while embracing a vegan lifestyle.
Ingredients
- 14 ounces, cubed Tempeh
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 3 cloves, minced Garlic
- 1 tablespoon, grated Ginger
- 1 (14-ounce) can, crushed Canned tomatoes
- 1 (14-ounce) can, full-fat Coconut milk
- 1 teaspoon Cumin
- 1/2 teaspoon Turmeric
- 1 tablespoon Garam masala
- to taste Salt
- for garnish, chopped Cilantro
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 320
- Fat: 18g
- Carbs: 28g
- Protein: 14g
- Sodium: 350mg
- Sugar: 5g
Instructions
- Heat the olive oil in a large pan over medium heat.
- Add the cubed tempeh to the pan and cook until browned on all sides, about 5-7 minutes. Remove the tempeh from the pan and set aside.
- In the same pan, add the diced onion and sauté until soft and translucent, about 3-4 minutes.
- Add the minced garlic and grated ginger to the pan, cooking for an additional 1-2 minutes until fragrant.
- Stir in the garam masala, turmeric, and cumin, and cook for another minute to toast the spices.
- Pour in the crushed canned tomatoes and coconut milk, and season with salt. Bring the mixture to a gentle simmer.
- Return the browned tempeh to the pan, stirring to coat it in the sauce. Allow the mixture to simmer for 15 minutes, stirring occasionally, until the sauce thickens.
- Serve the Tempeh Tikka Masala over warm rice, garnished with freshly chopped cilantro.
Tips
- For an extra layer of flavor, marinate the tempeh in a mixture of coconut milk, turmeric, and garam masala for 30 minutes before cooking.
- Feel free to add vegetables such as bell peppers or spinach for added nutrition and color.
- Serve with naan bread or a side of raita for a complete meal.