Tempeh with cherry tomatoes, olives, and capers

Ingredients

for 4 servings

• extra virgin olive oil 40 g
• yellow onions 40 g chopped
• soy tempeh 350 g in large dice
• pitted green olives 40 g halved
• desalted salted capers 25 g whole
• red cherry tomatoes 250 g halved
• dried oregano 2 pinches
• dried thyme 2 pinches
• soy sauce 30 g

Allergens: soy

Setting up Liffo

Container 1

In the first container put 25 g of extra virgin olive oil and 40 g of yellow onions, chopped.

Container 2

In the second container put 350 g of soy tempeh, in large dice.

Container 3

In the third container put 40 g of pitted green olives, halved and 25 g of desalted salted capers, whole.

Container 4

In the fourth container put 250 g of red cherry tomatoes, halved, 2 pinches of dried oregano and 2 pinches of dried thyme.

Container 5

In the fifth container put 30 g of soy sauce.

Container 6

In the sixth container put 15 g of extra virgin olive oil.

• Select when the recipe should be ready

Liffo needs 21 minutes of cooking for this dish.