California Walnut Tempeh with Tomato Curry and Okra



For the Walnut Tempeh
4 1/2 cups California walnuts
1/4 cup organic cider vinegar
1 tsp tempeh starter
For the Tomato Curry
1/2 cup leek cubes
1/3 cup celery cubes
1/3 cup potato cubes
2 1/2 tbsp olive oil
2 1/2 cups beef tomato
1 tsp cashmere curry
4 tbsp white wine
1 1/4 cups chicken fond
2/3 cup cherry tomatoes
For the Okra
4 cups fresh okras
2 1/2 tbsp olive oil
1/2 tsp saffron
1/2 tsp salt


Crunchy walnut tempeh caters for that certain extra in this spicy tomato curry.

Recipe developed by Heiko Antoniewicz for the California Walnut Commission 2021.


Walnut Tempeh

Soak walnuts overnight in 1.5 l of water and cider vinegar, strain the next day. Bring to a boil in a large cookpot with fresh water and allow to cook for 20 minutes. Drain water, cool down walnuts in a bowl with cold water and rinse in a sieve. Boil until soft, drain and allow to cool down to 30 °C. Add walnuts to a bowl and mix with tempeh starter. Fill nut mixture into a cotton cloth, roll up equally thick and keep warm at 29-35 °C for 24 hours.

Tomato Curry 

Sweat vegetable cubes in a sauté pan with olive oil. Salt lightly, add tomatoes and dredge with cashmere curry. Allow to overcook slightly and deglaze with white wine. Quickly reduce until liquid is boiled away. Fill up with chicken fond and reduce by half. Place cherry tomatoes into the hot sauce and boil briefly. Then, keep warm and let tomatoes steep in it.


With no prior treatment, roast okra in a hot pan with olive oil until an even coloring develops. Season with saffron and salt.


Arrange tomato curry with a spoon onto plates, place okras in the center. Cut tempeh in 0.5 cm thick slices and place between okras. Use cherry tomatoes from the curry as garnish between okras and tempeh. Garnish with garden parsley as desired.