Crispy paprika tempeh with sautéed cherry tomatoes and spinach

Ingredients

For 1 serving

• Tempeh100 g
• Paprika1 teaspoon
• Tamari1 teaspoon
• Cherry tomatoes120 g
• Spinach80 g
• Extra virgin olive oil2 teaspoons
• Black pepperto taste

Contains: soy

Method

1. Cut the tempeh into thin sticks, toss them in a bowl with the tamari and paprika to coat.
2. Wash the cherry tomatoes and halve them; wash and drain the spinach.
3. Heat half the oil in a pan over medium heat and cook the tempeh for 4 minutes, turning often, until crisp on all sides; move it to a plate.
4. In the same pan heat the rest of the oil, add the tomatoes cut side down and cook for 2 minutes, until lightly caramelised.
5. Add the spinach and toss for 1 minute, until wilted; serve next to the tempeh with a grind of black pepper.