1 minute read
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.