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Tempeh Butty with Balsamic Tomato Ketchup
- Serves: 2 people
- Prep: 10 mins
- Cooking: 15 mins
Ingredients
- 1 Pack of The Tofoo Co Tempeh
- 25ml vegetable oil
- 2 tbsp light soy sauce
- 1.5 teaspoon maple syrup
- 1 tsp smoked paprika
For the Ketchup
- 200g cherry tomatoes
- 2 tsp light brown sugar
- 1 tbsp balsamic vinegar
- 1 tsp dark soy sauce
- 1 tsp smoked paprika
- 1 clove garlic
To Serve
- Sourdough bread toasted
- Sliced avocado
Get started
- For the tempeh bacon – slice the tempeh and marinate in the oil, soy sauce, maple syrup and paprika for 10 minutes turning halfway.
- For the ketchup – put all the ingredients in a blender and blend until smooth. Transfer to a pan and cook for about 10-15 mins until thickened.
- Transfer the marinated tempeh and the marinade into a cold frying pan then put on the heat. Cook for about 10-15mins turning halfway.
- Drain the bacon onto a sheet of kitchen paper then build your sandwich with the toasted bread, tempeh, avocado and ketchup.
