A quick, tasty and healthy vegan brunch or lunch idea. Avocado spread on wholemeal or sourdough toast, topped with chilli sauce, thin slices of fried tempeh and a few toasted seeds or dukkah.
Pop the bread into the toaster or under the grill and toast to your liking.
2 slices bread
Heat a frying pan up over a high heat. Add the oil and turn it down to a moderate heat. Fry the tempeh slices until crisp and brown, then flip over and fry the other side. It will take 2-3 minutes on each side. If you go with the spring onion, add the slices to the pan once you've turned the tempeh over, they only need a couple of minutes.
1 tsp olive oil, 50 g tempeh, 1 spring onion (scallion)
Whilst the tempeh is frying, peel the avocado and slice it. Lay the slices on top of the warm toast and spread to cover the toast or leave as they are.
½ avocado
Spread the chilli sauce over the avocado, then lay the tempeh slices on top.
½-1 tsp chilli sauce
Finally, sprinkle with the dukkah or toasted seeds and spring onion, if using.
1 tsp dukkah
Eat whilst crisp and warm.
Notes
Double, triple or quadruple the quantity as needed. Or if you're less greedy than me, you can halve the recipe or share the two slices of toast.If you like you can smash the avocado with a little lemon or lime juice and a pinch of salt before spreading on the toast.Dukkah is a brilliant mix to have to hand and livens up no end of dishes. Homemade dukkah simple to prepare and keeps for ages in the fridge. You’ll find additional tips and info about this recipe in the main body of the post.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.