Mains

November 28, 2019

Oil-Free Coconut Curry Tempeh

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.

Hopefully you're somewhat familiar with tempeh. Maybe you've even tried one of my other tempeh recipes, like this one, this one, or this one. Even if you're a tempeh rookie, don't worry. 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.

Oil-Free Coconut Curry Tempeh

How to make Oil-Free Coconut Curry Tempeh

For our Oil-Free Coconut Curry Tempeh, we'll start with the marinade. Mix some liquid aminos, canned coconut milk, coriander, cumin, turmeric, ginger, dry mustard, black pepper, and cinnamon. If you don't have all those spices and just want to buy curry powder, that should work fine too, but the flavors will be slightly different than what I have here. Either way, it will still be delicious.

Slice a block of tempeh into strips. Place the strips in a container then pour the marinade on top. You may want to use a glass container for this -- turmeric is really good at staining plastic! Give the tempeh a stir and then let it marinade for 4 hours or overnight. I usually do mine overnight because it's easier to prep the night before. Shake/stir the container once or twice during the marinade, if you have time.

When you're ready to cook the tempeh, heat the oven and cover a baking pan with aluminum foil. This makes for easy cleanup!

Arrange the tempeh strips on the pan. Reserve any extra marinade to use as a sauce. Bake for 30 minutes, flipping the strips over halfway through. The tempeh should come out nice and crispy. Serve with the marinade sauce and coconut flakes. Enjoy!

Oil-Free Coconut Curry Tempeh

Recipe Prayer

Thank you God for this food. Thank you for the different cultures and traditions that you inspired on this planet. Amen.

Oil-Free Coconut Curry Tempeh

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.

Author:

Elizabeth

Serves:

2

Prep:

5

min

cook:

30

min

total:

35

min

Ingredients

  • 1 Block Tempeh
  • 1/3 Cup Liquid Aminos
  • 2 Tablespoons Coconut Milk (from can) ensure you buy a brand with no additives
  • 1 Teaspoon Ground Coriander
  • 1 Teaspoon Ground Cumin
  • 1 Teaspoon Ground Turmeric
  • 1/4 Teaspoon Ground Ginger
  • 1/4 Teaspoon Dry Mustard
  • 1/4 Teaspoon Black Pepper
  • 1/4 Teaspoon Cinnamon
  • 2 Tablespoons Unsweetened Coconut Flakes optional, used to garnish

Instructions

  1. Make the marinade. In a small bowl mix the liquid aminos, coconut milk, and spices until combined.
  2. Slice the tempeh into thin strips. Place the tempeh in a container and cover with the marinade. Let marinade for 4 hours or overnight. Shake the container once or twice during the marinade time.
  3. When you're ready to bake the tempeh, preheat the oven to 375. Line a baking sheet with aluminum foil.
  4. Arrange the marinated tempeh on the pan. Reserve any extra marinade to use as a sauce. Bake for 30 minutes, flipping the strips over halfway through. When the tempeh is crispy, remove it from the oven. Top with extra marinade sauce and coconut flakes. Enjoy!

Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography