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Tempeh Butty with Balsamic Tomato Ketchup

  • Serves: 2 people
  • Prep: 10 mins
  • Cooking: 15 mins
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Ingredients

  1. 1 Pack of The Tofoo Co Tempeh
  2. 25ml vegetable oil
  3. 2 tbsp light soy sauce
  4. 1.5 teaspoon maple syrup
  5. 1 tsp smoked paprika
For the Ketchup
  1. 200g cherry tomatoes
  2. 2 tsp light brown sugar
  3. 1 tbsp balsamic vinegar
  4. 1 tsp dark soy sauce
  5. 1 tsp smoked paprika
  6. 1 clove garlic
To Serve
  1. Sourdough bread toasted
  2. Sliced avocado

Get started

  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.
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