Crispy paprika tempeh with roasted tomatoes and rye bread

Ingredients

For 1 serving

• Tempeh120 g
• Tomatoes1
• Paprika1 teaspoon
• Maple syrup1 teaspoon
• Tamari1 teaspoon
• Rye bread1
• Arugula20 g
• Extra virgin olive oil3 g

Contains: gluten, soy,

In season: June – September

Method

1. Slice the tempeh thinly, about 3 mm, and put the slices on a plate with the tamari, maple syrup and paprika; leave to marinate for 5 minutes, turning halfway.
2. Heat the oil in a frying pan over medium heat and cook the slices for 3 minutes per side, until dark and crisp; keep the heat moderate, as the syrup burns quickly.
3. Wash the tomato, halve it and sear it cut side down in the same pan for 3 minutes, until hot and lightly caramelised.
4. Meanwhile, toast the rye bread for 2–3 minutes, until crisp; serve it with the tempeh, tomatoes and rocket.