Inspired by chicken or eggplant Parmesan, this week's Big Little Recipe scales back the sauce to make it an easy weeknight meal, and celebrates the star ingredient: tempeh, an Indonesian plant-based, flavor-packed protein whose first recorded use dates back to the 18th century. Serve this cheesy, saucy dish with a simple salad or crusty bread, or both. GET THE RECIPE ►► https://f52.co/3lJXPjFPREP TIME: 15 minutesCOOK TIME: 40 minutesSERVES: 2INGREDIENTS: 1 (28-ounce) can whole peeled tomatoes1/4 cup extra-virgin olive oil, plus more for pan-frying1 teaspoon kosher salt, plus more to taste8 ounces tempeh4 ounces fresh mozzarellaParmesan, for gratingSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: https://food52.com Facebook: https://www.facebook.com/food52 Instagram: https://www.instagram.com/Food52 Pinterest: https://www.pinterest.com/food52 Twitter: https://twitter.com/Food52 Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
