1Fill a wide cooking pot (28 cm ~ 11 inch) with water. Bring to a boil then add spaghetti.

2Reduce heat to medium and simmer the spaghetti for 12 minutes - or according to the time given in the packaging instructions. Taste the spaghetti to make sure it’s soft and cooked through. Drain and set aside.

3In the meantime, dice tempeh and the onion. Add diced onion and tempeh to a non-stick frying pan (28 cm ~ 11 inch).

4Add soy sauce and spices. Double the cayenne pepper if you like spicy food.

5Mix to coat and set heat to medium (induction #5). Cover the pan with a lid and fry the tempeh and the onions for 5 minutes. Stir, reduce heat to very low (induction 2) and fry for another 10 minutes stirring occasionally.

6Add cooked tempeh mix, chopped tomatoes and agave syrup to the cooked spaghetti.

7Mix to coat, cover the pot with a lid and cook over very low heat (induction #2) for 5 minutes.

8Transfer to plates.

9Top with cashew parmesan.