For the tempeh: cut a 200g 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 pan over high heat, 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 salt if necessary.
For the mango Cut the mango into squares (about the same size as the tempeh, you should be able to skewer them) and season with lemon and tajin. Tajin can be found in ethnic stores, it is a slightly spicy and sour spice. It creates a great contrast with the sweetness of the mango. If you can't find it in stores, you can order it on Amazon.
Once the ingredients are ready, prepare the skewers by alternating a piece of mango and a piece of tempeh. Grill them on the barbecue for a smoky flavor, or on a grill for a few minutes, until the typical grill marks form. Be sure to turn them occasionally so they don't burn.
Italia
| Energy (kcal) | 42 |
| Carbohydrates (g) | 9.36 |
| of which Sugars (g) | 9.36 |
| Fat (g) | 0.26 |
| of which Saturates (g) | 0.05 |
| Protein (g) | 0.7 |
| Fiber (g) | 1 |
| Sale (g) | 0.02 |
