Vegetarian Tandoori

in Main Courses, Soups, Side Dishes

A hearty and spiced oven dish with tofu and tempeh, delicately marinated in an Ayurveda-inspired yogurt and spice blend. Warming, protein-rich and wonderfully aromatic – perfect for cooler days or as a strengthening dinner.

Ingredients (for 4 servings)

Base:

400 g plain tofu

200 g tempeh

250 g natural yogurt

juice of 1–2 lemons

1 tsp salt

for frying ghee

Spice paste:

2 tbsp red Thai curry powder or paste

5 cm fresh turmeric

5 cm fresh ginger

1 onion

Instructions (approx. 20 min active + 30 min marinating time + 20 min baking)

Prepare protein: Cut tofu into cubes, tempeh into slices and place in a shallow bowl.

Base marinade: Mix salt, lemon juice and finely grated ginger, pour over the tofu-tempeh mixture and combine well.

Prepare spice paste: Finely chop onion and fresh turmeric or grate. Stir together with yogurt and Thai curry and spread over the tofu-tempeh mixture.

Marinate: Cover and let sit in the refrigerator for at least 30 minutes.

Prepare: Preheat oven to 180 °C (conventional heat).

First cooking phase: Remove tofu and tempeh from marinade and place in an oven-safe dish or pan with a little ghee. Bake or fry for 10 minutes.

Finish cooking: Then pour the remaining marinade over it and cook for another 10 minutes. Tastes delicious with basmati rice, chapati or fresh mint raita.

Ayurveda Tips:

Best time of day: Optimally at lunch or early evening, when digestive strength (Agni) is strong.

Constitution: Particularly strengthening for Vata and Kapha through the warming spices and protein content. Pitta can reduce the curry slightly if experiencing heat.

Variation: Coconut yogurt can be used instead of yogurt (vegan), then add a bit more salt and acidity (lemon juice) if needed.