Cut tempeh or tofu into 16 slices and fry on both sides in a little bit of oil. Slice onions, olives, zucchini and tomatoes, sauté with bean sprouts and season. Cover a tempeh slice with the mixture, season and cover with a second slice. Garnish with coarsely grated Parmesan and basil.
Tip: Zucchini is a type of squash, so it’s low in calories, high in vitamins and easy to digest – just the thing for a light meal!
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