Avocado and Tempeh Rashers on Toast
By Better Nature
Published on 07 April 2025
Why not jazz up your avocado on toast with Better Nature Smoky Tempeh? Super easy, nutritious and of course, incredibly tasty - now that’s what we call a winning dish for breakfast, brunch or lunch.
Time and servings
30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 1 tbsp soy sauce
- ½ tsp onion powder, optional
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ¼ tsp cayenne pepper, optional
- 1 tbsp maple syrup
- 1 1/2 tbsp extra-virgin olive oil
- 1 tbsp sunflower oil
- 1 x 220g block Better Nature Smoky Tempeh, sliced lengthwise into 8 slices
- 4 slices sourdough bread, toasted
- 8 cherry tomatoes, halved
- 1 large ripe avocado, mashed
- 1 lime, cut to wedges
- 1 red chilli, optional
- 2 pinches dried chilli powder, to taste
- 20g mixed leaves
Method
Step 1
Mix the soy sauce, onion powder, paprika, cumin, cayenne, maple syrup, oil and plenty of black pepper in a shallow bowl or tupperware. Add the tempeh slices, toss to coat then secure with a lid and shake well to fully mix. Set in the fridge to marinade for 30 mins.Step 2
Set a large frying pan over a high heat. Add the sunflower oil then cook the tempeh slices for 3 mins on each side, until browned then set aside. You might have to do this in batches.Step 3
Add the tomatoes to the hot pan and fry until just browned.Step 4
Spread the hot toast with mashed avocado then squeeze over lime juice and season. Top with sliced tempeh and tomatoes.Step 5
Scatter with chillies and serve with mixed leaves.