Tempeh Breakfast Sandwich

Name: Tempeh Breakfast Sandwich
Cuisine: Italian
Ingredients: 1 teaspoon fresh lemon juice; 4 slices whole-grain bread, toasted; 8–10 sun-dried tomatoes in oil; 2 large handfuls baby arugula, rinsed well and drained; 1 ripe avocado; Sea salt; Extra virgin olive oil; Balsamic vinegar; Organic soy sauce; 8 ounces tempeh, sliced in half crosswise and again in half thickness

Preparation info

2
Sandwiches

Difficulty
Easy

Appears in

Vegedibles

By Christina Pirello

Published 2023

About

This savory, high protein, richly flavored sandwich will kickstart your day with a jolt of energy that will carry you right on through to lunch. Ready in 10 minutes, this takes away any excuse you have for skipping breakfast. And delicious? You’ll look forward to breakfast every day.

Ingredients

Extra virgin olive oil
Balsamic vinegar
Organic soy sauce
8 ounces tempeh, sliced in half crosswise and again in half

Europe
Italy
Lunch
Sandwich
Breakfast
Vegan

Method

Place enough oil to cover the bottom of a skillet and add a generous splash of balsamic and soy sauce. Lay the tempeh in the oil, avoiding overlap and turn heat to medium. Cover and cook the tempeh 2–3 minutes per side, browning evenly. Lay the tempeh on a plate.

Chop the sun-dried tomatoes coarsely.

Split the avocado, remove the stone and mash it into a paste, seasoning lightly