Tempeh is derived from fermented soybeans that are pressed firmly into a cake form. I’ve enjoyed tempeh for many years in some of my favourite vegan restaurants but never considered cooking it at home until I read a serving size (80g) of tempeh has a whomping 16g of protein!
Tempeh is incredibly nuttiness and has an amazing ability to pick up the flavours of the marinade of Arvinda’s Tandoori Masala.
Caution, tempeh needs a lot of flavour so be sure to season generously. Arvinda’s Tandoori Masala is complex enough to pair with it’s meaty texture. Serve on top of a salad or in a sandwich.
TANDOORI MARINATED TEMPEH
Method of Preparation:
1) In a bowl, mix ARVINDA'S TANDOORI MASALA, balsamic vinegar, soy sauce and garlic. Add tempeh strips and coat well with mixture. Refrigerate and marinate for 1-2 hours.
2) In a skillet, heat oil on medium heat. Add marinated tempeh and cook for 5 minutes on each side. Or cook on the grill.
125g (1/2 pkg.) tempeh, cut into strips
2 TSP. oil
1 TBSP. ARVINDA'S TANDOORI MASALA
1 TBSP. balsamic vinegar
1 TBSP. light soy sauce
1 TBSP. pureed garlic
Method: In a bowl, mix Arvinda’s Tandoori Masala, balsamic vinegar, soy sauce and garlic. Add tempeh strips and coat well with mixture. Refrigerate and marinate for 1-2 hours.