Smoky tempeh, avocado and tomato sandwich
Tempeh glazed with soy, maple and smoked paprika, in toasted sourdough with creamy avocado, tomato and crisp lettuce. A smoky, bacon-style sandwich for lunch.
Method
- Slice the tempeh about half a centimetre thick. In a shallow dish, mix the soy sauce, maple syrup and smoked paprika with 1 tablespoon of water and turn the slices in it.
- Warm the oil in a frying pan over a medium heat. Lift the tempeh out of the dish and fry for 3 minutes each side, until deep golden at the edges.
- Pour in whatever is left in the dish and let it bubble for 30 seconds, turning the slices so they are glazed. Take the pan off the heat.
- Cut 4 slices from the loaf and toast them. Slice the tomatoes and pull apart the lettuce leaves.
- Crush the avocado with a fork and a pinch of salt and spread it over two slices of toast.
- Layer on the lettuce, tomato and tempeh, close with the other slices and cut in half.
Tip Slice the tempeh evenly so it browns at the same pace. Leftover glazed slices are good cold in a wrap the next day.
Per portion
| Energy | 550 kcal |
| Protein | 27 g |
| Carbohydrate | 41 g |
| of which sugars | 12 g |
| Fat | 29 g |
| of which saturates | 5 g |
| Fibre | 13 g |
| Salt | 1.87 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- tempeh200 g
- avocado1
- tomatoes200 g
- little gem lettuce1
- sourdough loaf¼
- soy sauce1 tbsp
- maple syrup1 tbsp
- smoked paprika1 tsp
- olive oil1 tbsp
