• 8 oz Tempeh , check the beans/grains used to ensure gluten-free if needed, There are some varieties or soyfree Tempeh now available as well made with other beans for soy-free option

Marinade:

• 3/4 cup non dairy yogurt ( or use thin cashew cream)
• 2 tbsp or more water
• 5 cloves of garlic
• 1 inch ginger , use a good rounded inch knob
• 1/2 tsp onion powder
• 1 tsp vinegar
• 2 tsp or more lime juice
• 1 tbsp chickpea flour or other flour
• 1/2 tsp sugar
• 1/2 hot green chile or 1 tbsp green bell pepper
• 1/4 tsp sage optional
• 1/4 tsp cayenne
• 1.5 to 2 tbsp tandoori masala , store bought or recipe below, use whichever spices you have, missing a spice is ok
• 1/2  to 3/4 tsp salt

Tandoori Masala Blend:

• 1 tbsp coriander seeds
• 1/4 tsp fennel seeds
• 1/4 tsp cumin seeds
• 2 cloves , or use 1/8 tsp ground cloves
• 1/4 tsp ground cardamom
• 1/2 tsp dried fenugreek leaves or 1/8 tsp fenugreek seeds
• 1/4 tsp ground cinnamon
• 1/2 tsp sweet paprika
• 1/2 tsp smoked paprika

Bowl:

• sliced onions, spinach/greens, lime juice as needed
• 1 Recipe Cilantro Mint Chutney