1 block organic Tempeh (200-250g). Cut into 1 inch cubes.

2-3 tablespoons (20-30g) SpiceBox Organics Tandoori SpiceBlend.

1 tablespoon grated ginger and garlic paste.

Salt to taste.

1 tablespoon cold pressed organic olive oil or coconut oil.


1 bunch mint leaves

1 bunch plucked coriander leaves

1 lemon

2 garlic cloves

1 green chili

Salt to taste

1 tablespoon cold pressed organic olive oil

Combine all the marinade ingredients together in a bowl (Tandoori SpiceBlend, garlic ginger paste, salt, and oil). Mix well, and rub it onto the cubed Tempeh. Set aside overnight. The next day, set on an oven tray and grill at oven temperature 180-200C. Or use a grill pan to grill.

Serve with chopped cucumber, tomato, and onion salsa, and mint coriander chutney. Or use as a topping for salads.


Add all of the above ingredients except the olive oil and blend well. Add a little water and blend again. Then add the olive oil (this will keep the color fresh in the chutney). Serve cold.