Name: Tempeh Tandoori Tikka Bowl
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 2 servings
Cuisine: indian
Ingredients: 8 oz tempeh (check the beans/grains used to ensure gluten-free if needed, or use soy-free tempeh); 0.75 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); 0.5 tsp onion powder; 1 tsp vinegar; 2 tsp lime juice (or more); 1 tbsp chickpea flour (or other flour); 0.5 tsp sugar; 0.5 null hot green chile (or 1 tbsp green bell pepper); 0.25 tsp sage (optional); 0.25 tsp cayenne; 1.75 tbsp tandoori masala (store bought or recipe below, use whichever spices you have, missing a spice is ok); 0.63 tsp salt; 1 tbsp coriander seeds; 0.25 tsp fennel seeds; 0.25 tsp cumin seeds; 2 null cloves (or use 0.13 tsp ground cloves); 0.25 tsp ground cardamom; 0.5 tsp dried fenugreek leaves (or 0.13 tsp fenugreek seeds); 0.25 tsp ground cinnamon; 0.5 tsp sweet paprika; 0.5 tsp smoked paprika; null null sliced onions (as needed); null null spinach (or other greens, as needed); null null lime juice (as needed); 1 recipe cilantro mint chutney

Instructions

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1

Steam the tempeh (8 oz) for 11 to 13 minutes. Cube or slice it thinly for better flavor absorption, then place in a bowl.
2

In a spice grinder or blender, grind the coriander seeds (1 tbsp), fennel seeds (0.25 tsp), cumin seeds (0.25 tsp), cloves (2), ground cardamom (0.25 tsp), dried fenugreek leaves (0.5 tsp), ground cinnamon (0.25 tsp), sweet paprika (0.5 tsp), and smoked paprika (0.5 tsp) to make the tandoori masala blend.
3

Add all marinade ingredients including the ground tandoori masala blend (non dairy yogurt (0.75 cup), water (2 tbsp), garlic (5 cloves), ginger (1 inch), onion powder (0.5 tsp), vinegar (1 tsp), lime juice (2 tsp), chickpea flour (1 tbsp), sugar (0.5 tsp), green chile (0.5 hot), sage (0.25 tsp), cayenne (0.25 tsp), tandoori masala (1.75 tbsp), salt (0.63 tsp)) to a blender and combine. Pour over the tempeh. Toss to coat well. Add water (1 tbsp) to rinse the blender and pour into the bowl. Chill for several hours or overnight.
4

Line a baking sheet with parchment paper. Arrange the marinated [tempeh] pieces on the sheet. Bake at 375 degrees F for 25 to 30 minutes. Optionally, pour any remaining marinade over the tempeh halfway through baking. The leftover marinade can also coat vegetables like cauliflower or bell peppers; add chickpea flour (1 tbsp) to thicken if needed before adding vegetables and baking alongside the tempeh.
5

Serve the baked [tempeh tikka] in a bowl with crunchy [spinach] and [sliced onions]. Dress with additional [lime juice] and cilantro mint chutney (1 recipe). For extra flavor, sprinkle with garam masala or chaat masala and cayenne. Enjoy as a bowl, appetizer, or in wraps.