If you are looking for a vegan/vegetarian ingredient that you can use when you want an alternative to tofu or paneer, then Tempayy cubes from Hello Tempayy are just perfect. These are made from fermented whole soya beans and healthy and very nutritious. And not just that – these cubes absorb flavours really well – in fact much better than tofu or paneer. So you can add them instead of any vegetarian or non-vegetarian ingredient in a dish and just amp up your protein intake.

A 200 gms pack of Natural Tempeh cubes contain 38 gms of protein. These cubes are also rich in fiber, but low in carbs and fat. Since these are fermented, they are great for your gut health too. So, it is a great addition for those looking at increasing their protein intake in the daily diet.

It is very easy to cook with Tempeh cubes. Since these cubes absorb flavours well, it is best to marinate these cubes for 10-15 min and then saute them lightly before adding them to your dish. You can go really bold with flavours and spices when it comes to cooking with Tempeh.

Vindaloo is a Goan dish which is said to have got it’s name from a mis-pronounced Portuguese dish which meant meat cooked in vinegar and garlic. The sour punch is a characteristic of a vindaloo dish. Though vindaloo is usually made using meat, it is quite common now to find vegetarian versions of the same. The vindaloo masala can be prepared earlier, kept refrigerated and then used as needed. Making Vindaloo using Tempeh cubes is quite quick as these cubes cook fast and do not need a long marination time like meat.

Tempayy Vindaloo

Course: MainCuisine: Indian, GoanDifficulty: Moderate
Servings

4

servings
Prep time

15

minutes
Cooking time

25

minutes
Total time

40

minutes

Enjoy the vindaloo masala made using tempeh cubes!

Ingredients

  • For the marination
  • Hello Tempayy cubes – 200 gms

  • Salt – ½ tsp

  • Turmeric powder – ¼ tsp

  • Pepper powder – ¼ tsp

  • For the vindaloo masala
  • Dry red chilli – 4

  • Cumin seeds – ½ tsp

  • Coriander seeds – 1 tsp

  • Fenugreek seeds – ¼ tsp

  • Seeds of 1 black cardamom

  • Cloves – 2

  • Peppercorns – 4

  • Cinnamon – ¼ inch piece

  • Green Chilli – 1, chopped fine

  • Ginger Garlic paste – ½ tbsp

  • Sugar – ¼ ½ tbsp (adjust as per taste)

  • Vinegar – 1.5 – 2 tbsp (adjust as per taste)

  • Salt – as per taste

  • For the gravy
  • Ghee or oil – 1-2 tbsp

  • Mustard seeds – 1/4 tsp

  • Curry leaves – 5-6

  • Garlic – 5-6 cloves, sliced

  • Onion – 1 small, finely chopped

  • Bay leaf – 1

  • Salt – as per taste

  • Tomato – 1, finely chopped

  • Chilli powder – ½ tsp (adjust as per taste)

  • Vinegar or lemon juice – if needed, as per taste

  • Hot water – to adjust for gravy

Step by Step Process

  • Marinate the tempayy cubes in salt, turmeric and pepper powder and keep it aside.
  • In a pan/kadai, dry roast all the dry spices listed under vindaloo masala – dry red chilli, cumin seeds, coriander seeds, fenugreek seeds, black cardamom seeds, cloves, peppercorns and cinnamon.
  • Once fragrant, turn off the heat and let it cool down.
  • Add the roasted spices to a mixie jar and grind it to a fine powder.
  • To this, add the green chilli, ginger-garlic paste and sugar and grind well again.
  • Finally, add the vinegar and blend everything well.
  • In a pan, heat a little oil or ghee and add the marinated tempayy cubes to it. Saute it for a couple of minutes till the cubes change color to a light brown color.
  • Take it off heat and transfer it to a bowl. Add the prepared vindaloo masala to the Tempayy cubes and mix well and keep it aside for 15 min till you prepare the gravy.
  • In the same pan/kadai used for roasting the spices, add a little oil/ghee and let it heat up.
  • Add the mustard seeds to it and let it crackle.
  • To this, add the curry leaves.
  • Next add the garlic and fry till it changes to a light golden-brown color.
  • To this, add the chopped onions and bay leaf and fry till onions are translucent.
  • Add salt as per taste.
  • Add the chopped tomatoes and chilli powder and saute till the tomato is cooked through.
  • To this, add the tempayy cubes with the vindaloo masala and cook it all together till the masala is cooked through and the oil starts separating.
  • At this stage, add more vinegar/lemon juice, if needed.
  • Add some hot water to bring the vindaloo to a gravy consistency.
  • Serve this hot with rice, roti or bread.

Recipe Video

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