Preheat oven to 200°C fan
Crumble tempeh into small pieces onto a roasting tray
Drizzle tempeh with olive oil, tamari, garlic granules, and sea salt
Toss together and flatten into an even layer
Bake tempeh for 16-18 minutes until golden and crispy at the edges
In a large casserole pan or saucepan, fry shallot on low heat in olive oil with sea salt for 5-6 minutes
Add garlic, smoked paprika, turmeric, and dried thyme to the pan
Add sundried tomatoes and orzo pasta to the pan
Pour in vegetable stock
Add cooked chickpeas to the pan
Blend silken tofu with lemon juice and nutritional yeast
Stir tofu mixture into the pan
Add fresh spinach and roasted tempeh
Tear basil leaves and garnish before serving
