Begin by blitzing together all the tempeh steak ingredients. Blitz until smooth and evenly combined. You’re aiming for a thick, sturdy consistency that’s easily mouldable but not too sloppy.
Mould into a steak shape, around an inch thick then press into the cooked quinoa and black pepper mix, pushing the quinoa into the steak so you have a good thick outer layer. Place in the fridge or freezer for 30 minutes to help them hold their shape (you can also leave them overnight in the fridge). In a large frying pan add your oil and heat for a minute then add the tempeh steak and fry for a minute or two until golden and crisp then flip it over. Once golden on each side place the steaks in the oven and cook for a further 10 – 15 minutes on 180 degrees Celsius.
In a frying pan, add a glug of oil plus your rings of shallots and cook over a medium heat and cook until golden and crisp. Add your turmeric and several extra glugs of rapeseed oil, allow to heat for a minute or two then add your curry leave. Cook for several minutes until the leaves are crisp. Serve your ‘steak’ with a drizzle or turmeric oil, shallots and curry leaves. A side salad works as the perfect accompaniment as do roasted potatoes, chips or whatever you fancy.