After years in Indonesia we all have a weakness for tempeh.
It can be hard to find gluten free tempeh but it is out there, sometimes I find it in the local health food shops, otherwise, on line is easy too.
In Indonesia the tempeh was coated in flour, flavoured with spring onion, garlic and ginger.
As I have this for breakfast I just use garlic, it’s quicker and as the tempeh cooks I make a quick salsa, great for breakfast but a lovely light lunch too.
20mls vegetable oil
1 clove garlic, roughly chopped
300g tempeh, sliced thinly
2 avocados, diced
1 lime juiced
Small bunch of coriander, chopped roughly
1 green chilli, deseeded and diced finely
Heat a medium frying pan over a medium heat.
Add the oil.
Once hot add the garlic and tempeh slices.
Heat until underside is browned, flip over and move all the garlic to the side of the pan to let it cook more slowly.
Dice the avocado, add juice, coriander and chilli.
Place the salsa on the serving plate and add the cooked tempeh, top with the cooked garlic.