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Tempeh “Chorizo”

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Ingredients
  

  • 200 –250g tempeh
  • 1 tbsp olive oil
  • 1 tsp smoked paprika pimentón
  • ½ tsp sweet paprika
  • ¼ tsp cayenne or to taste
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • 1 tbsp soy sauce or tamari
  • 1 tbsp sherry vinegar or red wine vinegar
  • 1 small garlic clove grated
  • ½ tsp maple syrup or honey
  • Fresh black pepper

Instructions
 

  • Steam or simmer the tempeh for 10 minutes first (this removes bitterness and improves texture).
  • Cool slightly, then finely dice or crumble.
  • Mix all marinade ingredients. Toss tempeh thoroughly and leave for at least 20 minutes (an hour is ideal).
  • Fry in a hot pan with a little olive oil until deeply golden, crispy at the edges, slightly sticky. It should smell like a tapas bar.
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