Coronation Tempeh
Coronation Tempeh
For those who are unfamiliar with the original Coronation dish, it was first served for lunch at Queen Elizabeth II’s coronation lunch in 1953! Made up of cold chicken, curry powder and mayonnaise.
In the UK you can often find it used as a sandwich filling.
I have veganised this classic British sandwich and created a sandwich that will tantalise your taste buds and will become one of your favourite sandwich fillings.
Serves 2
INGREDIENTS
100g silken tofu
Large handful baby leaf spinach
1/3 Cucumber - finely sliced
1 large tomato - finely sliced
Fresh coriander - finely chopped
4 sliced of bread of baguette
200g block of tempeh - chopped into small cubes
2 tsp olive oil
1/4 tsp turmeric
2 tsp curry powder
1/4 tsp garlic powder
Black pepper
20g mango chutney
Tsp chilli sauce
Tsp lemon juice
Salt
METHOD
Start by making the marinade. In a large bowl or food bag, combine the olive oil with the turmeric, curry powder, garlic powder and a few twists of black pepper. Add the tempeh and a big pinch of salt to the marinade, mix well and leave to marinate for at least 15 minutes or overnight.
Heat a frying pan over a medium/high heat and add the tempeh and marinade. Pan fry until the tempeh starts to crisp up.
Drain the silken tofu of any excess liquid and blitz in a blender or food processor to create a tofu “mayo”. Add the mayo to a large bowl, followed by the tempeh, mango chutney, chilli sauce, lemon juice, chopped coriander, a pinch of salt and the spinach. Mix well and taste to season.
Split the filling between your choice of bread or baguette. Top with the sliced cucumber and tomato. Serve while still warm or take with you for a lunch, on the go or a picnic.
