Ingredients

The following ingredients have 4 Servings
  • 8 oz package Lightlife Original Tempeh (chopped into cubes)
  • 1/2 cup unsweetened plain coconut yogurt
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon garam masala
  • 1/2 teaspoon sea salt
  • 1 Tablespoon coconut oil
  • 1 onion (chopped)
  • 3 cloves garlic (minced)
  • 1- inch knob of ginger (grated)
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon turmeric
  • 1 cup canned tomato sauce
  • 1 cup canned full-fat coconut milk
  • 2 cups frozen peas
  • fresh cilantro (chopped)
  • rice or cauliflower rice for serving
  • hot sauce of choice or cayenne pepper (optional)

Instruction

  • Make tempeh marinade by combining all ingredients (yogurt, apple cider vinegar, cumin, ginger, garam masala and sea salt) in a bowl. Add chopped tempeh and stir until well coated. Place bowl in the fridge to allow the tempeh to marinate for at least 1 hour.
  • Once tempeh is done marinating, start preparing the sauce. Heat a large skillet on medium-high heat with coconut oil. Add onion, garlic and ginger and sauté until fragrant, about 5-7 minutes. Add spices and toss to combine, then add in tomato sauce, coconut milk, frozen peas and marinated tempeh.
  • Turn heat down to medium-low and let mixture simmer for 15-20 minutes or until sauce has thickened and everything is heated throughout.
  • Remove from heat and serve tempeh tikka masala over a bed of rice (regular or cauliflower) with fresh cilantro on top.