Tempeh pizzaiola with friggitelli peppers

Ingredients

For 1 serving

• Tempeh130 g
• Italian frying peppers150 g
• Canned peeled tomatoes150 g
• Garlic1 clove
• Dried oregano1 teaspoon
• Whole wheat bread30 g
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: gluten, soy,

In season: June – September

Method

1. Wash and dry the friggitelli (sweet Italian frying peppers), leaving them whole; slice the tempeh about 1 cm thick; crush and peel the garlic clove.
2. Heat half the oil in a wide frying pan over medium heat and toss the friggitelli for 6–8 minutes, turning, until soft with golden blistered skin; season with salt and set aside.
3. In the same pan heat the remaining oil with the garlic and brown the tempeh slices for 2 minutes per side, until golden.
4. Add the peeled tomatoes crushed with a fork and the oregano, season with salt and cook over medium-low heat for 10 minutes, turning the tempeh halfway, until the sauce has thickened.
5. Remove the garlic, add the friggitelli and heat for 1 minute. Meanwhile toast the wholemeal bread and serve it with the tempeh to mop up the sauce.