Tempeh and quinoa bowl



1 Tablespoon olive oil
140g tempeh, sliced
Quinoa, cooked
Broccoli, steamed
1 Tablespoon soy sauce
1 teaspoon paprika
2 cloves garlic, minced
1 teaspoon ginger, minced
salt and pepper


Heat oil in a pan, add the sliced tempeh and cook for a few minutes. Add garlic, ginger, paprika, soy sauce, and mix well. Season to taste.

Serve with eggs for breakfast or with quinoa and steamed broccoli for lunch.