Tomato, Olive and Basil Baked Tempeh



  • ½ onion – peeled and finely sliced
  • ½ bunch basil (Janefield Hydroponics)
  • 1 clove garlic – peeled and crushed
  • 1 Tablespoon coconut oil
  • ½ teaspoon salt
  • 1 teaspoon cracked pepper
  • ½ cup pitted kalamata olives – sliced roughly
  • 1 can crushed tomatoes
  • ½ teaspoon chilli flakes
  • 1 block tempeh (Maries)


  1. Place the onion, oil, garlic and salt into a saucepan on a low heat.
  2. Cut the stalks off the basil leaves and finely slice. Add to the pan.
  3. Cook until soft.
  4. Once soft and translucent, add in the tomatoes, olives, the remaining basil (finely sliced), the black pepper and the chilli flakes.
  5. Cook out for 5 minutes, until beginning to thicken.
  6. Pour into a small baking dish and add in the block of tempeh, cover with the sauce.
  7. Bake in a 180-degree celsius oven, for 20 minutes.
  8. Remove from the oven and serve hot.
  9. Enjoy!

Serving suggestion: Serve alongside some crusty bread, nut and seed loaf, or your favourite cooked grain.


Signup for our newsletter!