Potato Hash Cakes with Baked Marinated Tempeh

Ingredients

• 1/4 cup reduced-sodium soy sauce
• 2 Tbsp maple syrup
• 1 Tbsp sriracha
• 8.818 oz tempeh
• 1 Tbsp vegetable oil
• 2 medium potato
• 1 small onion
• 1 Tbsp all-purpose flour
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 4 spritz of cooking oil spray
• 2 cup cherry tomatoes
• 5 cup spinach
• 3 garlic clove
• 1 avocado

Instructions

1. 1

   Mix together the soy sauce, maple syrup, and sriracha in a large, shallow bowl.

2. 2

   Add the tempeh to the shallow dish and toss to coat. Let marinate for 20 minutes. Mix once or twice while it's marinating to re-coat.

3. 3

   Line a baking tray and preheat the oven to 400°F (200°C).

4. 4

   Grate the potatoes and the onion, then use your hands or a clean kitchen towel to squeeze out any excess liquid. Transfer the grated mixture to a large bowl.

5. 5

   Add the remaining hash cake ingredients (except the cooking oil spray) and mix well.

6. 6

   Use a ½ cup measure to scoop up the potato mixture. Flatten into ½ cm thick cakes on the baking tray.

7. 7

   Place the tomatoes on the tray to bake as well and spray the potato cakes with some oil.

8. 8

   Bake for 35 to 40 minutes, or until the cakes are cooked and golden.

9. 9

   Meanwhile, heat some oil in a large pan over medium-high heat. Add the tempeh slices and cook until golden, about 4 minutes per side. Set aside.

10. 10

    Add the spinach to the now-empty pan. Stir often, and once wilted, add the garlic. Cook for 2 to 3 minutes.

11. 11

    To serve, use a potato cake as the base, and top with a few avocado slices, garlicky spinach, baked tempeh, and blistered tomatoes. Enjoy!