Sourdough with Tempeh and Avocado
This sourdough with tempeh and avocado is a quick, satisfying meal that’s perfect for brunch, lunch or a light supper. With creamy avocado, grilled tomatoes and savoury tempeh, it’s a simple combination that feels substantial without taking long to prepare.
Tempeh provides plenty of plant-based protein, while avocado adds healthy fats and the tomatoes bring freshness and colour. Served on sourdough, it’s a balanced meal that’s ideal when you want something wholesome using just a handful of ingredients.
It’s best enjoyed freshly made, with a handful of rocket on the side for a peppery finish.
Ingredients
Method
- Drizzle the tomato slices with a little of the olive oil and the balsamic vinegar, then grill until lightly softened and beginning to caramelise.
- Heat the remaining olive oil in a frying pan over a medium heat. Add the shredded tempeh and stir-fry for 2–3 minutes. Pour in the soy sauce and continue cooking for another minute until the tempeh is lightly browned.
- Halve the avocado, remove the stone and slice the flesh. Drizzle with a little lemon juice to prevent it from browning.
- Toast the sourdough, if you prefer.
- Arrange the avocado slices over the sourdough, then top with the grilled tomatoes. Season with freshly ground black pepper and drizzle with a little extra balsamic vinegar if desired.
- Spoon the warm tempeh over the top and serve with a handful of fresh rocket.