This dish is usually cooked with fiery sambal paste, but for my mild sambal I blended chillies and tomatoes. A traditional food from Java made from fermented soya beans, tempeh is a good complement for the aubergine, the soft aubergine works well with the chunky, nutty texture of the tempeh. This is a good option for anyone looking for something healthy, as tempeh contains no cholesterol, and it is a great ingredient for stir-fries and curries.

By far this is my favourite Protempeh recipe I have created, the simple marinade flavour blends well with the fresh herb dressing. Crispy on the outside and tender on the inside, the tempeh is marinated for the umami flavour and is a perfect blend of flavours with the dressing. Author: Norman Musa Serves 2-3 Ingredients 500g Protempeh organic tempeh block, trim edges Salt and pepper to season 1 tbsp vegetable oil 1 tbsp crispy chilli oil (optional) For the marinade 2 tbsp vegetarian mushroom...