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.