Okara tempeh with shallot and chives



Total time




  • 1 pack of okara tempeh

  • 2 small orange peppers

  • 1 chopped shallot

  • 1 tsp chopped chives

  • 50 g crushed almonds

  • 2 tbsp of olive oil

  • 3 tbsp of lemon juice

  • 1/2 tsp salt and pepper


  • Wash and cut a pepper into small dice, keep the other in rings for presentation.
  • Make a vinaigrette with the shallot, chives, lemon juice, salt and pepper. Add crushed almonds and diced peppers.
  • Grill the okara tempeh on both sides then cut it in three
  • Place a large tablespoon of the vinaigrette mixture on each slice, decorate with slices of pepper and finish with a drizzle of olive oil. Have a good meal

To cook this recipe

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