Golden Tempeh with figs


  • 200 gr of natural tempeh
  • 8 fresh figs
  • Fresh mint leaves
  • Coarse salt
  • A spoonful of extra virgin olive oil

Wash the figs and cut them into 4 parts. Put a little bit of oil on a non-stick pan, distribute the figs in wedges and let it brown. Remove the figs from the pan and keep them warm.

In the meantime, in the same pan you prepared the figs, lay the tempeh cut into slices about half a centimetre thick, and let them brown well on both sides. Repeat until all the tempeh is complete.

Serve the golden tempeh with the warm figs, a few grains of coarse salt and some mint leaves. Serve hot.

Share on facebook
Share on twitter
Share on linkedin

Share recipe

We used:

On this website we use first or third-party tools that store small files (cookie) on your device. Cookies are normally used to allow the site to run properly (technical cookies), to generate navigation usage reports (statistics cookies) and to suitable advertise our services/products (profiling cookies). We can directly use technical cookies, but you have the right to choose whether or not to enable statistical and profiling cookies. Enabling these cookies, you help us to offer you a better experience.