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


1/2 tsp. nutmeg

Pink-peppercorns, smashed


poached eggs, feta or smoked salmon

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.