Sweet and sour tempeh


Made with

(for four people)
300 g of tempeh
2 tablespoons of tamari
2 tablespoons of lemon juice
2 tablespoons of extra virgin olive oil
1 tablespoon of brown sugar
toasted sesame

For the sauces:
150 g of Bio Oat Cuisine
1 teaspoon of turmeric powder
1 teaspoon of spirulina powder
1 pinch of salt
1 pinch of pepper


Cut the tempeh into thin slices and marinate it with the tamari, lemon juice, oil and sugar (for about an hour). In the meantime, start preparing the sauces, dividing Bio Oat Cuisine into two parts. Mix one part with the turmeric powder and the other with spirulina powder. Add salt and pepper to taste. Cook the tempeh in a pan with the marinade. Serve the tempeh with salad, sesame and chives and the sauces.