Masala Baked Tempeh With Spinach And Turmeric Rice Recipe

Name: Masala Baked Tempeh with Spinach and Turmeric Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Fusion
Ingredients: 250 g Spinach - Chopped; 50 g Thai Ginger (Shunti); 100 g Garlic - Single Clove; 200 g Livyor Raw Sunflower Seeds; 250 ml Dabur Hommade Lemon Juice (Bottle); 300 ml Puramate Pancake Maple Syrup; 1 Kg Kissan Tomato Paste; 100 g On1Y Low Sodium Garam Masala; 100 g Catch Sprinklers - Black Pepper Powder; 1 pack (1 kg) 921 Extra Long Grain Biryani Basmati Rice; 48 x 250 ml Bisleri Packaged Water - Pack Of 48; 1 pack (200 g) Kedia Pavitra Black Mustard Seeds Whole | Rai; 1 pack (500 g) Daily Good Turmeric - Haldi Powder; 70 g Namakwali Authentic Mix Seasoning Flavoured Salt; 200 g Hello Tempayy Simply Natural Tempeh Crumbles

Fusion cuisine

Masala Baked Tempeh with Spinach and Turmeric Rice recipe

About this recipe

A flavorful gluten-free dinner featuring baked tofu coated in a spiced masala sauce, served with turmeric-infused basmati rice and fresh spinach. Perfect for those seeking a wholesome and satisfying meal.

Ingredients

250 g Spinach - Chopped
50 g Thai Ginger (Shunti)
100 g Garlic - Single Clove
200 g Livyor Raw Sunflower Seeds
250 ml Dabur Hommade Lemon Juice (Bottle)
300 ml Puramate Pancake Maple Syrup
1 Kg Kissan Tomato Paste
100 g On1Y Low Sodium Garam Masala
100 g Catch Sprinklers - Black Pepper Powder
1 pack (1 kg) 921 Extra Long Grain Biryani Basmati Rice
48 x 250 ml Bisleri Packaged Water - Pack Of 48
1 pack (200 g) Kedia Pavitra Black Mustard Seeds Whole | Rai
1 pack (500 g) Daily Good Turmeric - Haldi Powder
70 g Namakwali Authentic Mix Seasoning Flavoured Salt
200 g Hello Tempayy Simply Natural Tempeh Crumbles

Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. In a medium bowl, mix 2 tablespoons lemon juice, 2 tablespoons maple syrup, 1 tablespoon tomato paste, 1 1/2 teaspoons grated fresh ginger, 2 minced garlic cloves, 1 1/2 teaspoons garam masala, and 1/4 teaspoon black pepper.
3. Cut 400 g tempeh into cubes and gently toss them in the prepared sauce until evenly coated.
4. Arrange the tempeh cubes in a single layer on the prepared baking sheet and bake for 20 minutes, flipping halfway through, until the sauce thickens and the tempeh is browned in spots. Remove from the oven and stir in 1/4 cup sunflower seeds.
5. While the tempeh bakes, prepare the turmeric rice. In a small saucepan, combine 1 cup basmati rice, 1 3/4 cups water, 1 1/2 teaspoons black mustard seeds, and 1/4 teaspoon turmeric. Bring to a boil, stir, reduce the heat to low, cover, and simmer for 20 minutes until the liquid is absorbed.
6. Remove the rice from heat and let it sit covered for 5 minutes. Uncover and fluff with a fork, seasoning with salt to taste.
7. Divide the cooked rice and 2 cups chopped spinach onto serving plates. Top with the baked tempeh and garnish with 1/4 cup sunflower seeds.
8. Serve immediately and enjoy your delicious gluten-free dinner.