Tomato, caper and olive tempeh

Tomato, caper and olive tempeh

Super quick and bursting with flavour! Serves great with pasta or fresh bread.

Prep time:
Cooking time:


  • 1 small garlic clove, peeled and diced
  • a few fresh basil leaves
  • 2 tsps capers
  • 8 green olives, pitted and sliced
  • 1 tsp tomato puree
  • 300g tomato passata
  • 250g Tempeh, cut into 1cm cubes
  • Method

    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.