This Oil-Free Coconut Curry Tempeh is flavorful and seasoned to perfection, a delicious twist on curry flavors! Completely oil-free, gluten free, and plant-based.
I'm always looking for ways to get more anti-inflammatory foods in my diet. (Because I probably have a lot of inflammation.) I especially love turmeric. There have been plenty of studies showing the crazy good effects of turmeric on the body. From cancer reduction to inflammation-fighting, this spice is actually amazing. But honestly I would eat turmeric even if it wasn't a 'miracle spice'. It tastes delicious.
What I love about curry spice is that it combines my #1 favorite spice, turmeric, with my #2 favorite spice, cinnamon. Two amazing and healthy spices in one deliciously flavorful mix. So good!
I don't make curry often, but the flavors are incredible. If you've never tried curry before, you definitely should. And this Oil-Free Coconut Curry Tempeh is the perfect way to try it out.
What is tempeh?
Tempeh is a block of fermented soybeans. Because of the prebiotics and fiber, it's very good for your gut.
Tempeh is super easy to work with, so you'll have no problems even if you've never cooked with it before. It absorbs the flavors of whatever sauce, rub, or marinade you put on it. Which is why it's perfect for this recipe -- all those curry spices packed into this amazing food.
Why I love this Coconut Curry Tempeh
- Dietary needs - this tempeh is plant-based, gluten-free, dairy-free, oil-free, and refined sugar-free.
- Super flavorful - curry spice is loaded with flavor. It transforms tempeh into little bursts of flavor in your mouth
Ingredient Notes
- Tempeh: find tempeh in the vegan section of the grocery store, in the refrigerated section
- Liquid Aminos: you can also use soy sauce or tamari
- Coconut Milk: this is coconut milk from the can. Coconut milk from the can is rich and creamy - it's often used in curries and helps create a deep flavor
- Curry Powder: buy curry spice or make your own using traditional spices like turmeric, cumin, and cinnamon
- Black Pepper
- Cooked White Rice: to serve
How to make Oil-Free Coconut Curry Tempeh
Step 1. Make the marinade. In a small bowl mix the liquid aminos, coconut milk, and spices until combined.
Step 2. Place the tempeh in a glass container and cover with the marinade. Let marinade for at least 30 minutes, preferably several hours or overnight.
Step 3. When you're ready to bake the tempeh, preheat the oven to 375°F. Line a baking sheet with aluminum foil. Arrange the marinated tempeh on the pan. Reserve any extra marinade to use as a sauce. Bake for 30 minutes, stirring halfway through. When the tempeh is crispy, remove it from the oven. Top with extra marinade sauce and serve over rice. Enjoy!
Recipe Prayer
Thank you God for this food. Thank you for the different cultures and traditions that you inspired on this planet. Amen.
Related Recipes
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📖 Recipe
Oil-Free Coconut Curry Tempeh
Ingredients
- 1 8 Ounce Block Tempeh cubed
- 3 Tablespoons Liquid Aminos
- 2 Tablespoons Coconut Milk from can
- 1 Teaspoon Curry Powder
- ⅛ Teaspoon Black Pepper
- Cooked White Rice to serve
Instructions
- Make the marinade. In a small bowl mix the liquid aminos, coconut milk, and spices until combined.
- Place the tempeh in a glass container and cover with the marinade. Let marinade for at least 30 minutes, preferably several hours or overnight.
- When you're ready to bake the tempeh, preheat the oven to 375°F. Line a baking sheet with aluminum foil. Arrange the marinated tempeh on the pan. Reserve any extra marinade to use as a sauce. Bake for 30 minutes, stirring halfway through. When the tempeh is crispy, remove it from the oven. Top with extra marinade sauce and serve over rice. Enjoy!
Nutrition
Nutrition information is an estimate.
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