Rice cakes with crispy tamari tempeh, tomato and rocket

Ingredients

For 1 serving

• Tempeh100 g
• Tamari1 teaspoon
• Extra virgin olive oil1 teaspoon
• Rice cakes2
• Tomatoes0.5
• Arugula15 g
• Black pepperto taste

Contains: soy

Method

1. Cut the tempeh into thin slices about half a centimetre thick.
2. Heat the oil in a pan over medium heat and cook the slices for 2–3 minutes per side, until golden and crisp.
3. Turn off the heat, pour in the tamari and turn the slices to glaze them: it dries in a few seconds.
4. Meanwhile wash the tomato and slice it thinly; wash and dry the rocket.
5. Layer the rocket, tomato slices and tempeh on the rice cakes and finish with a grind of black pepper.