Fried Tempeh Avocado & Bean Toast

Fried Tempeh Avocado & Bean Toast

Serves 2

1 tbsp. olive oil

3 oz. (85g) tempeh, sliced

2 tbsp. tamari

2 tbsp. balsamic vinegar

2 tsp. maple syrup

2 servings Avocado White

Bean Spread

1 tbsp. parsley

8 crispbreads

What you need to do

Pour the olive oil into a non-stick skillet over medium-high heat, add the tempeh and sauté for 2-3 minutes. Add the tamari, balsamic vinegar and maple syrup, stir to combine and cook for a further 3-4 minutes.

Spread the avocado and white bean spread over the crispbreads and top with the sautéed tempeh. Season with a little more black pepper and serve with a garnish of parsley.

This recipe makes 8 crispbreads, allowing 4 crispbreads per serving.