Tempeh and eggs “protein” poke bowl


(For 1 portion)

  • 100g tempeh 
  • 10g butter 
  • 1 hard-boiled egg 
  • 70g cherry tomatoes
  • 70g diced cucumber
  • 40g baby leaf spinach
  • ¼ punnet Sakura Cress 
  • ¼ punnet Garden Cress     
  • ¼ punnet Atsina Cress  
  • ¼ punnet Rock Chives       
  • 40ml French dressing 
  • salt and pepper


  • ½ tsp of Dijon mustard
  • ½ tsp of cider vinegar
  • 40ml of rapeseed oil
  • one pinch of salt 
  • one pinch of white ground pepper



  • Mix the ingredients together.


  • Slice the tempeh, season well and sear both in a hot frying pan with the butter.
  • Cut the cherry tomatoes in two.
  • Cut all the cresses into a bowl, add 1 tbsp of French dressing and fold gently.
  • Place all the ingredients into the poke bowl and pour the rest of the French dressing on top.
  • The dressing can also be served separately.
  • Serve

Recipe: Franck Pontais

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