Penne pasta with tempe and tomato sauce

As Indonesian, I grew up eating tempeh throughout my life; fried tempeh (tempe goreng), rice flour-battered tempeh (tempe mendoan), stir-fried tempeh (orak arik tempe), marinated tempeh (tempe bacem), tempeh cooked with chilli sauce (sampal tempe) etc.  When I switched to plant-based diet in July, I started using tempeh in my pasta sauce. One of my favorite recipes is this easy and yummy pasta sauce. 

For the pasta:
-Cook as per directions on the package. I  used organic, vegan penne. 

For the sauce: 

Adapted from here

- strained tomatoes (I used Pomi)

- onion, chopped

- garlic, minced

- 4 roma tomatoes, chopped

- maple syrup

- apple cider vinegar

- himalayan pink salt

- sambal Oelek

- tempe, cubed (I love Organic flax from Lightlife) 

Directions:

- simmer all ingredients in a pot 

- once it boils, add tempe to the pot

- stir often until the tempe absorbs the sauce and breaks into small pieces 

- pour into the cooked pasta, add fresh spinach and arugula, toss well

- stir in chopped fresh basil