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INGREDIENTS
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1 jar of Stephano’s tomato sauce
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Cooking oil of your choice
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1 teaspoon of sea salt, plus more to taste
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1 block (240 g) of Noble Bean tempeh
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120 g of shredded mozzarella (or plant-based alternative)
Grated Parmesan (or plant-based alternative)
45 min
2 servings
INSTRUCTIONS
Prepare the tempeh
1. Cut the tempeh in half crosswise, then slice each half horizontally to create four thin, even slices.
2. Brown the tempeh: Heat a skillet over medium-high heat and add enough oil to coat the bottom. Cook the tempeh slices for about 2–3 minutes per side, until golden and crispy. Transfer to a plate.
3. Assemble and broil: Preheat your oven’s broiler and position a rack in the upper third of the oven. In a small oven-safe dish, layer the ingredients in the following order:
– Tempeh, divided into two portions
– A generous spoonful of Stephano’s tomato sauce on each portion
– A bit of shredded mozzarella
– A sprinkle of grated Parmesan
4. Broil until golden: Place under the broiler for 2–5 minutes, keeping a close eye on it, until the cheese is melted and lightly golden.
5. Serve and enjoy: Finish with a bit more grated Parmesan and serve with the remaining Stephano’s tomato sauce on the side.