Mix all the ingredients of the marinade and add Tempeh. Let sit for 5 mins (optional)
Transfer to a pan and cook the mixture over low-medium heat, partially covered for 15 minutes or until all the liquid is absorbed by the tempeh.
Once the tempeh is dry, add a teaspoon of oil and toss on medium for 2-3 minutes, until the edges of the tempeh become golden. Take off heat and keep aside.
Tikka Masala Sauce:
Meanwhile, in a deep medium pan, add 2 teaspoons oil and heat over medium.
Add the onion and cook for 7-8 minutes, stirring occasionally till it becomes translucent and golden.
Blend the tomatoes, ginger, garlic and chili into a smooth puree and set aside.
Add the spices (turmeric, coriander powder, hing, garam masala, paprika and fenugreek leaves) to the onions, and mix well. Add Kale, mix and cook for another minute.
Add the tomato puree to the onion mixture and cook over low-medium heat for 15-20 minutes stirring occasionally, until the mix thickens, comes together and leaves oil on the sides.
Add the crisp tempeh, and non dairy yogurt, salt and sugar and mix well.Taste and adjust spices, salt.
Add almond milk to get the curry consistency you like. Mix well and bring to a boil on low medium heat.
Take off heat, serve hot topped with fresh chopped cilantro, with Indian flat breads (Roti/Naan) or Basmati rice.
Make this tikka masala sauce and add whatever veggies or beans or chickpeas when you add non dairy yogurt, and simmer until the veggies are tender. You can also freeze the sauce. Make the sauce, add non dairy yogurt at step 6 (dont add the non dairy milk) and simmer for a few minutes to thicken. cool and freeze. Thaw, add non dairy milk as needed and simmer with the veggies, tofu, chickpeas, beans, lentils etc or whatever you want to make the tikka masala of.Nutritional values based on one serving