100 g tempeh, cut in small cubes
4 teaspoon olive oil
150 g sun dried tomatoes
1 medium onion, diced
1 garlic clove, crushed
1 tablespoon Mediterranean herbs
400 g pasta
salt and pepper 
Recipe directions

Cook
 the pasta according to pack instructions. Stir fry the tempeh in the 
olive oil until golden brown. Add the onion, garlic and tomatoes and 
stir fry until the onion is soft. Toss pasta with the herbs and tempeh 
mixture. Bring to taste with salt and pepper. Can be served hot or cold.

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