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Spiced Tempeh Cubes
Lunch • India
How to Make Spiced Tempeh Cubes (Traditional & Healthy Version)
Spiced Tempeh Cubes bring a modern twist to Indian vegetarian cuisine, infusing the protein-packed tempeh with aromatic Indian masalas. While tempeh is traditionally made from fermented soybeans, its adoption in India reflects the nation’s love for innovative plant-based meals. The dish features cubes of tempeh marinated in a blend of spices such as haldi (turmeric), dhania (coriander), jeera (cumin), and garam masala, then roasted on a tawa for a crisp exterior and tender interior. The flavors are reminiscent of North Indian starters, making it a perfect lunch or snack option that aligns with the Indian palate. Spiced Tempeh Cubes are ideal for lunch, especially for those seeking a protein-rich meal without compromising on taste. The dish can be enjoyed during festivals like Navratri, when vegetarian food takes center stage. Its versatility allows for easy regional adaptation with spices and herbs like kasuri methi and curry leaves. The cubes are delicious as a stand-alone dish or as part of a salad or wrap. By using traditional Indian spices and cooking methods, Spiced Tempeh Cubes offer both authenticity and health, making them a popular choice for calorie-conscious eaters.
Ingredients(for 6-8 tempeh cubes per serving)
- 200 grams Tempeh (soya-based, cut into cubes)
- 1/2 teaspoon Haldi (Turmeric powder)
- 1 teaspoon Dhaniya powder (Coriander powder)
- 1/2 teaspoon Jeera powder (Cumin powder)
- 1/2 teaspoon Garam masala
- 1/2 teaspoon Kashmiri Lal Mirch (Red chili powder) (for color and mild heat)
- 1 teaspoon Kasuri methi (dried fenugreek leaves) - optional
- 1 tablespoon Lemon juice
- 1 tablespoon Mustard oil (traditionally used in North India)
- to taste Salt (namak)
- 1 tablespoon Fresh coriander leaves (for garnish) - optional
Instructions
- 1
Cut tempeh into bite-sized cubes and set aside.
3 minutes
Ensure uniform size for even cooking.
- 2
In a mixing bowl, combine haldi, dhaniya powder, jeera powder, garam masala, Kashmiri lal mirch, kasuri methi (if using), salt, lemon juice, and mustard oil. Mix to form a thick marinade.
4 minutes
Use fresh lemon juice for extra tang.
- 3
Add tempeh cubes to the marinade and gently toss to coat thoroughly. Let it rest for 10 minutes for flavors to infuse.
10 minutes
Marinate longer for deeper flavor if time permits.
- 4
Heat a tawa (flat griddle) on medium flame. Add a few drops of mustard oil and spread evenly.
2 minutes
Preheat tawa well for a crisp finish.
Why This Dish is Healthy
This dish is a healthy choice because it combines high-quality protein from tempeh with the benefits of traditional Indian spices. The recipe is low in calories, free from refined ingredients, and suitable for weight management. The use of mustard oil and lemon juice adds healthy fats and vitamin C. It’s an ideal option for those seeking nutritious vegetarian lunch ideas that are easy to digest and packed with flavor.
Spiced Tempeh Cubes are rich in plant-based protein, making them excellent for vegetarian diets. Tempeh provides essential amino acids, dietary fiber, and B vitamins. The Indian spices used, such as haldi and jeera, offer anti-inflammatory and digestive benefits. Mustard oil is a source of healthy fats. With minimal oil and no refined carbs, this dish is low in saturated fat and supports heart health. It contains micronutrients like iron, calcium, and magnesium, making it a balanced meal.
Pro Tips
- 💡Tip 1: Marinate tempeh for longer to enhance flavor.
- 💡Tip 2: Use homemade garam masala for authentic taste.
- 💡Tip 3: Roast on a medium flame to avoid burning spices.
Storage & Serving
Store leftover tempeh cubes in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa for best texture. Avoid microwaving to retain crispness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 210.0 kcal |
