Recently I’ve been eating tempeh “toast” with cavolo nero or spinach on repeat! Adding a poached egg (or two) and some sliced avocado elevates this to a super-simple, quick lunch or supper.
| 200g block Original Tempeh
6 handfuls spinach 1 tsp. mustard
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1/2 tsp. nutmeg
Pink-peppercorns, smashed Avocado poached eggs, feta or smoked salmon |
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Serves 2 |
Slice a block of tempeh lengthwise into around 6 medium-slim slices.
Brush a little olive oil onto the base of a heavy duty, non-stick frying pan (e.g. a Rocktanium pan). When the pan is hot, arrange the slices around the pan and “fry” on each side for 2-3 minutes or until golden.
Transfer the tempeh to a couple of warmed plates and throw the spinach into the hot pan. Quickly stir in the nutmeg and mustard; just as the spinach starts to wilt, serve it to the plates and scatter with the smashed pink peppercorns.
Serve with the avocado and eggs, feta or salmon.
