Tempeh with Pesto and Potatoes

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Tempeh with Pesto & Potatoes

A simple but divine recipe timed perfectly for all that basil in your garden or your farmer's market. We hadn't tried pesto with tempeh before, and it has already become our new fave!

Ingredients

• 1 (8 oz) Tootie’s Tempeh cake, ½” cubed
• 2 medium potatoes, 1 inch cubed
• 1 medium zucchini, asparagus or broccoli, cut into bites-size pieces
• 1 fresh tomato, diced (for cooking)
• 1 TBSP avocado oil (for the tempeh)
• 1 TBSP olive oil (for the veggies)
• 1 cup fresh pesto
• 2 cherry tomatoes, diced (for garnish)
• Microgreens (for garnish)

Instructions

1. Cook the potatoes and set a side. Saute the tempeh cubes until golden brown and a bit crispy on both sides. Set aside.
2. In a large frying pan, saute the tomatoes and veggie of choice in the olive oil. If the veggies aren’t cooking fast enough cover the pan for a while. When veggies are cooked, throw in the potatoes and tempeh and smother with the pesto.
3. Reheat and serve garnished with cherry tomato halves and some sprouts.

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