Ingredients
For The Tempeh
- 1 pack of Tempeh
- 25ml vegetable oil
- 2 tbsp light soy sauce
- 1.5 tsp maple syrup
- 1 tsp smoked paprika
For The Hash
- 1 small white onion
- 300g baby potatoes
- 1 green pepper
- 1 tablespoon vegetable oil
For The Smashed Avocado
- 2 large avocados
- 1 red chilli
- juice of 1 lime
- pinch of salt
Method
1. For the Tempeh - dice the Tempeh and marinate in the oil, soy sauce, maple syrup and paprika for 10 minutes turning halfway.
2. Transfer the marinated Tempeh and the marinade into a cold frying pan then put on the heat. Cook for about 10-15mins turning halfway. Drain onto a piece of kitchen paper.
3. Dice the baby potatoes, and cook until tender.
4. Clean the frying pan, heat then add 1 tbsp sunflower oil. Add the cooked potatoes and fry for a couple of minutes until browned. Add the onion and pepper and cook until softened. Add the cooked Tempeh and toss together and cook for a couple of minutes.
5. For the avocado smash - peel and de-stone the avocado and put in a bowl with a pinch of salt and the lime juice. Roughly mash together with a fork. Deseed the chilli and finely chop.
6. Serve the hash on a plate, top with some of the avocado, and sprinkle with some of the chopped chilli.
