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Spiced Tempeh With Smoky Aubergine Yoghurt

Prep Time 10 minutes
Cook Time 40 minutes

Ingredients

Metric - US Customary
  • 2 aubergines
  • 300 g tempeh
  • olive oil
  • 2 sweet red peppers chopped
  • 1 tbsp tomato purée
  • 1.5 tbsp dark soy sauce or tamari (see notes)
  • 1 tsp smoked paprika
  • 1.5 tsp Aleppo pepper see notes
  • salt + pepper
  • 240 g plant-based yoghurt see notes
  • 1 handful of fresh parsley to serve
  • flatbread to serve (optional)

Instructions

  • Add the aubergine to a shallow tray. Prick each aubergine a few times with a fork, then place under a grill on high for 20-30 minutes, turning halfway, until blackened and soft all over. Then set aside.
  • Use your hands to crumble the tempeh into small pieces. Add a generous splash of olive oil to a large pan on a low-medium heat (see notes). Then add the tempeh and cook slowly for 10-15 minutes, stirring occasionally to avoid the tempeh sticking to the pan. When the tempeh begins to brown around the edges, turn up the heat to medium and cook for a further 10-15 minutes or until crispy.
  • Add the peppers to the pan and cook for 2-3 minutes. Next add the tomato purée, soy sauce, paprika, Aleppo pepper, a pinch of salt and 60ml (1/4 cup) of hot water. Stir well and cook for 3-4 minutes to let the flavours all combine.
  • Meanwhile, slice open the aubergines and scoop out the flesh onto a chopping board, discarding the skins. Chop the aubergine flesh, then add it to a mixing bowl with the yoghurt and pinches of salt and pepper.
  • Spoon the yoghurt mixture onto a large serving plate. Next, we like to drizzle a splash of olive oil into the tempeh mixture to loosen the sauce, but this is optional. Then spoon the tempeh mixture on top of the yoghurt.
  • Use a spoon to collect any leftover sauce from the pan and drizzle it on top, then finish with some parsley leaves and serve with toasted flatbread. Enjoy!