Monsoon Coast

Tempeh Tikka

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

Spices Used: Monsoon Tandoori
4 Servings

1 – 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).
2 – In a pot over medium heat, add olive oil.
3 – Add the onions and sauté until translucent, about 5 minutes.
4 – Add the garlic and ginger. Cook for 1 minute.
5 – Add the chopped tomatoes and tomato paste and cook for 5 minutes. Add salt to taste.
6 – When the tomatoes start to break down stir in the tempeh and marinade, reduce heat and cook until it bubbles gently.
7 – Lower heat, cover and simmer for 30 minutes. Adjust seasoning.
8 – Garnish with herbs and serve with rice and vegetables.