Tomato carpaccio
- barbecue, cook, delicious, High in protein, Recipe, fast, tempeh, Tomatoes, vegan, vegetarian
approx. 15 min.
Tomato carpaccio
Number of portions
-
For the carpaccio
- 2 Oxheart or beefsteak tomatoes
- 0.5 Pack of lupin tempeh wild herbs
- 0.5 Garlic clove
- 2-3 Black olives
- A few basil leaves
- A few leaves of rocket
- 1 Tbsp olive oil
- 1 Tbsp dark balsamic vinegar
- 1 Pinch of salt
- 1 Pinch of pepper
For the dressing
Description
Refreshing, quick and easy to prepare! This tomato carpaccio is the perfect starter or light dinner.
Preparation
Dice the tempeh and fry in olive oil until golden brown, add the chopped garlic clove and fry briefly.
Slice the beef tomatoes and arrange in a fan shape on a deep plate. Drizzle with olive oil and season with salt and pepper. Place the fried tempeh cubes on top.
Finely slice the olives and spread over the tomatoes together with the herbs.
Finally, pour dark balsamic vinegar or a little balsamic cream over the carpaccio.
