Ingredients for 2 people
- 200 g tempeh cubes
- 1 tbsp. olive oil
- 1 cup chopped onions
- 1 cup green pepper, chopped
- 1 cup diced potatoes
- 2 tsp. paprika
- ½ tsp. garlic powder
- ½ tsp. onion powder
- 1 pinch of cayenne pepper
preparation
Spread tempeh on the bottom of a large non-stick pan. Add 1/2 cup of water, cover and bring to a boil. Reduce the heat to medium-low, and simmer 5 minutes.
Drain in a colander, and dry the pan.
Add the oil in skillet over medium-high heat. Tempeh add the onion, green pepper, and potatoes. Saute 5-7 minutes, or until it begins to turn brown.
Sprinkle with paprika, garlic powder, onion powder, and cayenne pepper.
Fry again for 7 to 8 minutes, or until the potatoes are golden and tender.
Recommended wine: Vermentino