Go Back

Curried Tempeh Sandwich Slices

These curried tempeh slices make a delicious, high protein sandwich filling. They can easily be prepared in advance and served hot or cold. I love to serve them with some fresh salad leaves, slices of juicy tomato, diced red pepper and a dollop of vegan mayo or mango chutney.
Hands on time 25 minutes
Total Time 25 minutes
Course Lunch
Cuisine Indian
Servings 4

Ingredients
  

  • 200 g / 7 oz tempeh thinly sliced

Marinade

  • 1 TBSP curry powder (I use mild)
  • 1 TBSP reduced sodium soy sauce
  • 1 tsp tomato puree (paste)
  • 1 tsp minced garlic
  • TBSP extra virgin olive oil
  • 1 TBSP water

Instructions
 

  • Slice the tempeh as thinly as possible and place in a wide, flat bottom dish.
  • In a small bowl, whisk together all the marinade ingredients. Pour over the tempeh and stir through, making sure both sides are coated in the marinade. Leave for five minutes (can be left longer).
  • Heat a large non-stick frying pan (skillet) on medium heat. Arrange some tempeh slices in a single layer in the pan. Cook the tempeh, flipping regularly until it is browned on both sides and all the liquid has evaporated (I find this takes me about six minutes in total). Transfer to a plate and repeat the process with the remaining tempeh slices. Alternatively you can use two frying pans to speed up the cooking time (this is what I do!)
  • The tempeh can be eaten straight away or stored in an airtight container in the fridge for 48 hours.
Keyword Plant-Based, Tempeh, Vegan Sandwiches