Sort ingredients
isaday
QR Code
Listen
Pdf
Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper (or use a non-stick tray).
In a large bowl, combine the tomato purée, tamari, agave, paprika, MSG (if using) and 2 tablespoons water. Mix well to make a marinade.
Add the tempeh and toss gently until evenly coated. Spread the mixture out in a single layer on a baking tray. Bake for 20 minutes until golden and crisp, stirring regularly to ensure the edges do not burn.
Meanwhile, to make the miso pasta, bring a large saucepan of salted water to the boil. Add the pasta and cook according to packet instructions.
Blend the tofu, nutritional yeast, miso, lemon juice and garlic in a blender or food processor until completely smooth.
Pour the miso mixture into a large frying pan and gently warm through over a medium heat.
Drain the pasta, reserving some of the cooking water. Add the pasta and a splash of the reserved cooking water to the miso sauce in the pan. Toss until the pasta is evenly coated and season with salt and pepper.
To serve, spoon the miso pasta into two bowls and top with the tempeh crumb.