TEMPEH STICKS WITH SUMMER FRIES

For the fries with tempeh:

• 200 g light-colored natural tempeh
• 400 g waxy potatoes (or 300 g frozen chips)
• 1 tbsp neutral oil

For the curry-orange sauce:

• 200 ml strained tomatoes
• 1 tsp tomato purée
• 1 tsp mild curry powder
• Zest of ½ organic orange
• Juice of ½ orange
• 1 tsp maple syrup or sugar
• 1 tsp apple cider vinegar
• 1 tsp oil
• Pinch of paprika powder (sweet)

For the salad:

• Green salad
• 2 tbsp lime juice
• 4 tbsp olive oil

1. Fries: Peel the potatoes, cut into sticks, mix with oil and a little salt. Bake in the oven at 200 °C (fan oven) for approx. 25-30 minutes until golden brown. Alternatively, prepare frozen chips according to the packet.
2. Cut the tempeh into approx. 1 cm thick sticks. Fry in a little oil on both sides until crispy (approx. 3-4 minutes per side). Season with salt and pepper.
3. For the sauce: Heat the oil in a small pan, briefly fry the curry powder and tomato purée. Add the tomato purée. Stir in a little orange juice, orange zest, apple cider vinegar, maple syrup and spices. Simmer for 5-8 minutes until the sauce is thick. Season to taste.
4. To serve: Divide the chips between two plates, place the tempeh sticks on top and generously coat with the curry-orange sauce. Top with curry powder if desired.
5. Dress the green salad with lime and olive oil and serve with the chips and tempeh.