How to make tempeh taste just like chicken.
For Christmas eve we had a couple who are our friends and live close by come over for dinner. I decided to make Tikka Masala because I figured we had the majority of the ingredients and omfg it was good. The left overs have already been eaten and I’m thinking of making it again tomorrow night!!
What you need:
For the “chicken” marinade: (This is done 8 hours prior to cooking)
-1 package of tempeh cut into small cubes
-2 cups of better than bouillon no chicken broth
-1/4 tsp of (each) thyme, rosemary, black pepper, nutmeg, and sage
For the sauce to also marinade (yellow): (Done 1 hour prior to cooking)
-1 cup unsweetened plain coconut yogurt
-2 tsp cumin seed
-1 tsp cinnamon
-2 tsp chili powder
-2 tsp black pepper
-1 tbsp. minced ginger
-1 tsp salt
-1 tsp turmeric
For the main dish (red): (This is done at the time of cooking)
-1 clove of garlic minced
-1 tbsp. vegan butter
-8 oz of tomato sauce
-1 cup soy or almond cream unsweetened
-2 tsps. cumin seed
-3 tsps. salt
-2 tsps. paprika
-Chopped cilantro to garnish (optional)
*Serve with naan bread, pita bread, or rice
This will boost the flavor of your tikka masala and give your tempeh a true chicken flavor. Do this 6-8 hours prior to cooking. Combine all of the ingredients for the marinade, the better than bullion, thyme, rosemary, black pepper, nutmeg, and sage into a mason jar or other container. Add you diced tempeh cubes, give it a shake and let it rest!
For the “yellow” sauce combine the coconut yogurt, cumin seed, cinnamon, chili powder, black pepper, minced ginger, salt, and turmeric in a bowl. Give it a whisk. Drain your tempeh from it’s first marinade and combine the two together allowing it to rest 1 hour in the fridge.
In a grill pan, cast iron, or stainless steel sear the outside of the tempeh pieces and set aside.
Prior to sautéing make sure you remove the seeds from the jalapeno (check out this article that explains the safest way how). Sauté the garlic and jalapeno in the butter for 1 minute.
Add the cumin, paprika, and 3 tsp of salt. Stir in the soy creamer and tomato sauce. Stirring occasionally allow it to simmer and thicken for about 20 minutes.
Once thickened add the tempeh, allow to simmer for another 5 minutes. Then garnish and serve!!