Super quick and bursting with flavour! Serves great with pasta or fresh bread.
Heat a frying pan and add a couple of sprays of the rapeseed oil (if using). Add the garlic and cook for 1-2 minutes.
Add the tomato passata, tomato puree, olives and capers to the pan and reduce the heat to a gentle simmer, cook for a further 1-2 minutes
Add the cubed tempeh to the frying pan and stir to coat in the sauce, cook for 5-6 minutes until the tempeh is hot and the sauce has thickened slightly.
Serve straight away on a warmed plate with a few fresh basil leaves on top.