Crispy tamari tempeh with avocado and rice cakes

Ingredients

For 1 serving

• Tempeh100 g
• Tamari1 tablespoon
• Sunflower oil1 teaspoon
• Avocado0.3
• Rice cakes2
• Lime juice1 teaspoon
• Paprikato taste

Contains: soy,

Method

1. Cut the tempeh into thin slices about 5 mm thick and pat them dry with kitchen paper.
2. Heat the sunflower oil in a non-stick pan over medium heat and fry the slices for 3 minutes per side, until golden and crisp.
3. While the tempeh fries, halve the avocado, scoop out the flesh with a spoon and mash it with a fork together with the lime juice and a pinch of paprika.
4. Lower the heat, pour the tamari over the tempeh and turn it for about 30 seconds, until the liquid evaporates and coats it in a shiny glaze; turn off the heat.
5. Spread the avocado over the rice cakes and top with the still-warm tempeh.