Tempeh Tikka Skewers
This is my kind of bowl, full of textures, flavours and colours. Tempeh is high in protein and has a delicious nutty flavour that goes perfectly with a tikka marinade. The red cabbage slaw is full of antioxidants and thanks to the coconut yoghurt you’ll be be getting a good dose of probiotics!
SERVES 4
PREP TIME 15 MINUTES + 1 HOUR MARINATING
COOKING TIME 15 MINUTES
DIFFICULTY MEDIUM
Ingredients
1 block of tempeh (200g)
2 tbsp of tikka paste
7 tbsp coconut yoghurt
1/3 red cabbage shredded
1 apple - julienned
1 can of chickpeas (drained but 1/2 of liquid reserved)
1-2 lemons 80g of cooked giant couscous (drizzled with olive oil and salt) Chopped mint to garnish
Method
1.
Cube your tempeh into small skewers cubes and mix in a bowl with 2-3 tbsp of coconut yoghurt, tikka paste, salt and pepper. Set aside for 30mins – 1hour to marinate, or even overnight if you’d like to infuse the most flavour.
2.
While that’s marinating, make your hummus. Simply blend chickpeas, chickpea water, juice of 1/2 or 1 lemon, salt and cumin. Set aside.
3.
Prepare your coleslaw by mixing shredded cabbage, apple, remaining coconut yoghurt, juice of 1/2 lemon and salt.
4.
Heat a grill pan with a little bit of olive oil and place your tempeh on wooden skewers. Place the skewers on the grill pan for 6-8 minutes on each side until grilled and crisped throughout. Alternatively bake for 15 min at 180C.
5. Serve skewers with hummus, giant couscous and slaw.
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