Main Ingredients

Suitable for Vegans

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

Previous Recipe

Tempeh Butty with Balsamic Tomato Ketchup

Serves 2 • Prep 10 min • Cooking

Tempeh Butty with Balsamic Tomato Ketchup
Main Ingredients

Suitable for Vegans

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

Method

Underline

1. For the tempeh bacon – slice the tempeh and marinate in the oil, soy sauce, maple syrup and paprika for 10 minutes turning halfway.

2. 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.

3. Transfer the marinated tempeh and the marinade into a cold frying pan then put on the heat. Cook for about 10-15mins turning halfway.

4. Drain the bacon onto a sheet of kitchen paper then build your sandwich with the toasted bread, tempeh, avocado and ketchup.