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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.

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