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Tempe with tomatoes

Crispy tempeh with tomato and sprouts.

  • 4-5 fillets temperature
  • 2 tablespoons dark soy sauce
  • 2 tomatoes
  • White onion 1 head
  • pinch of sesame
  • 100 g bean sprouts
  • 2 sprigs of parsley
  • pinch of salt
  • 1 tsp olive oil

Grilled tempeh until golden and pour soy sauce.

Cut tomatoes, onions and parsley. Add sprouts, salt and olive oil. Arrange fillet on top and sprinkle sesame seeds.

Bon Appetit!


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