Peel the celeriac and cut it into even fries. Toss with olive oil and rosemary and spread everything on a baking tray.
Bake the celeriac fries in the oven at 200 °C (180 °C fan) for 25–30 min, until soft and coloured at the edges. Turn them once halfway through.
Cut the tempeh into thick slices. Mix the soy sauce, mustard and paprika and briefly marinate the tempeh in it.
Heat olive oil in a large frying pan and fry the tempeh over a medium to high heat. Fry it on both sides until browned with a savoury crust.
Take the celeriac fries out of the oven and season them straight away while they're still hot. That way the salt and spices stick better.
Arrange the tempeh steak with the celeriac fries on plates. You can pour a little of the leftover marinade over it at the end, as long as it has been heated briefly.
Good to know
When it gets cooler outside, I especially like clear, hearty plates like this. The dish is down-to-earth, savoury and pleasantly filling.
Swaps
Tempeh → plain tofu (milder, also with plenty of protein) | celeriac → parsnip (works similarly well in the oven, a little sweeter, contains fibre) | soy sauce → tamari (gluten-free if labelled so) | mustard → almond butter (milder, with unsaturated fats)
Allergens
Contains soya, mustard and celery (celeriac), and gluten depending on the soy sauce. Possible for children if seasoned more mildly and cooked through well; during pregnancy, fully heated tempeh is the norm. Contains: celery.
