Crispy baked tempeh with mustard and paprika

Ingredients

For 1 serving

• Tempeh140 g
• Mustard9 g
• Paprika2 pinches
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: soy, mustard

Method

1. Heat the oven to 200 °C (conventional) and line a baking tray with baking paper.
2. Cut the tempeh into thin sticks, about half a centimetre thick.
3. In a small bowl, mix the mustard with the olive oil, paprika and a pinch of salt until smooth, then brush it over all sides of the sticks.
4. Lay them well apart on the tray and bake for 18 minutes, turning halfway, until golden and crisp at the edges; let them cool for a few minutes so they crisp up further.