Summary

Ingredients

• 500 g potato (s)
• 10 cherry tomato (s)
• 0.5 ½ bunch spring onion (s)
• 0.5 teaspoon ½ salt
• 0.5 teaspoon ½ pepper
• 0.5 teaspoon ½ cumin powder

Also: (for the tempeh)

• 200 g tempeh
• 2 tablespoon soy sauce
• 1 tablespoon rice wine vinegar
• 2 teaspoons sesame oil
• 1 teaspoon garlic
• 1 teaspoon maple syrup

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Instructions

1. Cut the potatoes into small cubes and sauté for 10 minutes. Slice the spring onions and set aside the green part. Quarter the cherry tomatoes.
2. Chop the tempeh by hand or with a food processor. Heat some oil in a large pan and fry the tempeh brown all over.
3. Mix the remaining ingredients into a marinade and pour over the tempeh. Let it caramelize briefly. Transfer to a small bowl and set aside.
4. Wipe the pan with a kitchen towel and heat some oil again. Fry the potato cubes all around. Add the white part of the spring onions, the cherry tomatoes and the spices and stir in.
5. Add the tempeh and cook for another 2 minutes. Divide between 2 bowls and garnish with the green part of the spring onions. It goes well with ajvar, ketchup or salsa.