Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 500 grams of firm tempeh into 2-centimeter cubes and prepare 1 large red bell pepper, 1 large yellow bell pepper, and 1 medium red onion by cutting them into similar-sized chunks, then gather 1 cup of fresh pineapple chunks.

2. 2

   Mince 4 cloves of garlic and grate 1 inch of fresh ginger, then combine them in a large mixing bowl with 0.5 cup of plain dairy-free yogurt, 1 tablespoon of mild curry powder, 1 teaspoon of smoked paprika, 0.5 teaspoon of turmeric powder, 1 teaspoon of ground coriander, 1 teaspoon of ground cumin, 0.5 teaspoon of cayenne pepper, 2 tablespoons of apricot jam, 1 tablespoon of white wine vinegar, 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 2 tablespoons of vegetable oil, mixing well to form the chakalaka marinade.

3. 3

   Add the cubed tempeh, red bell pepper, yellow bell pepper, red onion, and fresh pineapple chunks to the marinade, ensuring all ingredients are thoroughly coated, then cover the bowl and marinate in the refrigerator for at least 2 hours or preferably overnight.

4. 4

   Thread the marinated tempeh and vegetables alternately onto metal or pre-soaked wooden skewers.

5. 5

   Preheat your tandoor oven to a high temperature, ensuring it is thoroughly hot before cooking.

6. 6

   Carefully place the skewers into the tandoor, cooking for 15-20 minutes, turning occasionally, until the tempeh is golden brown and slightly charred, and the vegetables are tender-crisp.

7. 7

   Remove the Tandoor-Baked Tempeh Sosaties from the oven, let them rest for 5 minutes, then garnish with 2 tablespoons of freshly chopped coriander before serving.