Enjoy Tempeh and mango skewers: a mix of authentic flavor and exotic freshness. Selected ingredients, vegan tradition. Try it now!
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For the tempeh: cut a 200 g block into fairly large squares (they must be able to be skewered) and marinate it in plenty of soy sauce (dilute it with a little water) overnight. The next day, cook it for a few minutes in a hot pan, deglaze with a little soy sauce and set aside to cool.
For the yogurt sauce: mix together the three tablespoons of vegan Greek yogurt (unsweetened) with the lemon juice and, if you have it, the tamarind sauce. Adjust the salt if necessary.
For the mango Cut the mango into squares (roughly the same size as the tempeh, you need to be able to skewer them) and season them with lemon and tajin. Tajin can be found in ethnic shops, it is a slightly spicy and tangy spice. It creates a great contrast with the sweetness of the mango. If you can't find it in a store, you can order it on amazon.
Once the ingredients are ready, prepare the skewers by alternating mango and tempeh. Grill them on the barbecue for a smoky note, or on a grill for a few minutes, until the typical grill marks form. Be sure to turn them from time to time so they do not burn.
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