Tempeh Puttanesca

If you're lucky maybe you still have some of last years tomato sauce on hand. We're striving to live and eat seasonally, locally, and mindfully!

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Tempeh Puttanesca

Happy spring and happy #tempehtuesday friends! As the soil warms and fresh asparagus makes its way through the earth we celebrate the beginning of spring with this dish of tempeh and asparagus puttanesca.

Ingredients

• 8oz Tootie’s Traditional Tempeh, cut into rectangles or squares
• ¼ cup flour
• 2 teaspoons salt
• 1 teaspoon garlic powder
• ¼ cup olive oil
• 1 tablespoon butter
• 2 large cloves of garlic, minced
• One bunch of asparagus, cut into 1 inch pieces
• ¼ cup lemon juice
• ½ cup of kalamata olives, roughly chopped
• 1 teaspoon red pepper flakes
• ½ cup vegetable stock
• ½ cup tomato puree
• ½ cup fresh tomatoes, chopped
• ½ box of linguine, cooked per the instructions on the box
• 1 tablespoon fresh parsley, minced

Instructions

1. In a bowl, combine the flour, salt, and garlic powder
2. Dredge the tempeh pieces in the flour mixture
3. In a medium saucepan, on high heat, add the olive oil and brown the tempeh 3-5 minutes per side. Add the butter when you flip the tempeh onto the second side.Reserve the tempeh on a plate
4. On medium-high heat, saute the garlic and asparagus for 6 minutes
5. Add the lemon juice, kalamata olives, red pepper flakes, veggie stock, fresh tomatoes and tomato puree. Simmer for 5 minutes.
6. Add the tempeh to the sauce and simmer for 5 more minutes
7. Serve the tempeh and the sauce over cooked pasta. Garnish with the fresh parsley. Enjoy!

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