Tempeh In Herbed Tomato Sauce Recipe

About this recipe

A hearty vegan dinner featuring tofu simmered in a flavorful tomato sauce infused with parsley and oregano. Perfect for a satisfying and plant-based meal.

Ingredients

• 50G Picard Chopped Flat Parsley
• - Tomato Sauce With Garlic Vorrei Cooking & Table Sauces Pasta Sauce Italian Cuisine Italian Food Tomato Sauce For Pasta
• - Filippo Berio Garlic Flavoured Olive Oil
• 400 g Manning Impex Frozen Tempeh 400G
• 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml
• - Schwartz Italian Seasoning

Instructions

1. 1. In a medium bowl, stir together 1 cup of tomato sauce, 2 tablespoons of chopped parsley, and 1 teaspoon of italian seasoning until well combined. Set aside.
2. 2. Cut 400 g of tempeh into slices or cubes and pat them dry with a paper towel to remove excess moisture.
3. 3. Heat 2 tablespoons of olive oil in a 12-inch skillet over medium heat. Add the tempeh pieces and cook for 2-3 minutes on each side until golden brown.
4. 4. Reduce the heat to low and pour the prepared tomato sauce mixture over the tempeh. Simmer for 5-7 minutes, allowing the flavors to meld and the tempeh to absorb the sauce.
5. 5. Serve the tempeh in herbed tomato sauce warm, garnished with additional parsley if desired.