Enjoy this vegetarian version of Chicken Tikka.
If you like a strong Tandoori flavour begin earlier in the day for a longer marinating time. Alternatively, you can begin it later in the afternoon for a timely evening meal. this is a quick delightfully tasty and low-fat dinner.
1 cup plain yogurt
3 TBL lemon juice
2 TBL Monsoon Tandoori
1 LB Tempeh cut into 1″ cubes
3 TBL olive oil
2 large onions chopped small
1 TBL minced garlic
3 TBL tomato paste
3 cups chopped fresh Roma tomatoes
Salt to taste
1 cup mixed chopped cilantro & parsley
Mix the yogurt, lemon and Monsoon Tandoori in a bowl, add the tempeh and marinate overnight (or for at least six hours in the refrigerator).
In a pot over medium heat, add olive oil.
Add the onions and sauté until translucent, about 5 minutes.
Add the garlic and ginger. Cook for 1 minute.
Add the chopped tomatoes and tomato paste and cook for 5 minutes. Add salt to taste.
When the tomatoes start to break down stir in the tempeh and marinade, reduce heat and cook until it bubbles gently.
Lower heat, cover and simmer for 30 minutes. Adjust seasoning.
Garnish with herbs and serve with rice and vegetables.