You will need?
250 g of uncooked pasta (for example, farfalle or fusilli pasta, gluten-free if you wish)
Tempeh in tomato-basil marinade
Half a can of black olives
Half a red onion, cut into thin rounds
Cherry tomatoes
Sun-dried tomatoes
A few handfuls of fresh basil leaves
For sauce:
½ dl olive oil or oil from a can of sun-dried tomatoes
Juice of ½ lemon
Salt, pepper, one crushed clove of garlic if you wish
How to prepare?
Fry the tempeh in oil over medium heat until the surface is slightly browned and crispy. Cut the onion into thin rings and slice the sun-dried tomatoes.
Cook the pasta until al dente and mix in all the vegetables. You can gently massage red onion wheels in the palm and squeeze out a little juice. Then their taste will not be so dominant in the salad. Finally, add the whole basil leaves and the cooled tempeh cubes and gently mix once more with the sauce.
(the same salad can also be made with bulgur, couscous or quinoa)
nutritious
NordTempeh is a pea, but with a little twist – fermented and therefore more gut-friendly and easier to digest. Tempeh is a traditional Indonesian food high in protein and fibre and peas are a traditional foodstuff in Estonia.
Contacts
Phone: +372 58 551 183
Address: Tammsaare tee 137, Tallinn
Email: info@nordtempeh.com
Nordictempeh OÜ
Reg. No.: 16295612
