I tried to find something to cook using ingredients that were sitting around before they start growing mould, namely the baguette and pasta sauce from the other day. Insert the tempeh bruschetta. Growing up, tempeh was a staple for our family dinners, deep-fried deliciousness. Much like tofu, it takes on flavours of the host like a charm but is more firm in its consistency, since it is made out the soy beans themselves caked together with yeast.
For the tomato sauce I used:
- 1 cup of pasta sauce
- 8-10 cherry tomatoes sliced in halves
- Half a block of tempeh, diced and marinated (at least 4 hours) in balsamic marinade
Air-fry the tempe at 200ºC for 5 minutes, (or pan-fry) or until golden brown. While tempeh is frying, heat up the pasta sauce and add in the sliced cherry tomatoes. Add tempeh into the pasta sauce. (Note: I didn’t dice my tempeh till after frying since I didn’t know what I wanted to make, but doing it before marinating will allow the marinade to soak in the tempeh more).
Cut up 5 thick pieces of baguette and toast the baguette. I toasted mine for 2-3 minutes until soft (all about soft loaves). The bread would be good with a little drizzle of olive oil as well. Garnish with some parsley.
All that’s left to do is eat it up, and that’s the easiest part.