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Padron peppers & Tempeh stir-fry

What do you do when life gives you seasonal Padron peppers, tomatoes and a block of fresh tempeh? You make a delicious Mediterranean stir-fry!

Juicy, flavourful and easy to make: with just three ingredients your dinner will be ready in the blink of an eye and will conquer your heart!

I strongly recommend making a big batch and storing it in the fridge so you have your dinner and lunch sorted for a few days.

Ah, don’t forget a crunchy topping like pistachios, breadcrumbs or seeds: this will be the cherry on the cake and bring it to the next level.


A big bunch of Padron peppers

200g tempeh

5 plum tomatoes

1 garlic clove

Olive oil for cooking & marinating

Tamari for marinating

Salt to taste

Fresh parsley

Herb-flavoured breadcrumbs & pistachios


Slice the tempeh into strips - not too thin, nor too thick - and marinate them with a few tablespoons of tamari and olive oil.

Meanwhile, heat a splash of olive oil with a crushed garlic clove. Add the Padron peppers (whole) and the plum tomatoes cut into quarters. Season with salt and cook over medium heat until soft and juicy (10 mins approx.)

Once ready, turn off the heat and set it aside.

Cook the tempeh strips in a pan with its marinating juice until they’re brown-golden on both sides.

Mix the strips with the peppers and stir-fry until well combined, adding a drop of water to help everything come together.

Serve sprinkling with crushed pistachios, herb-flavoured breadcrumbs and fresh parsley.

Enjoy it with sourdough or rice on the side.

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