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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 large tomatoes sliced
  • 1 Tbsp balsamic vinegar
  • 1 avocado
  • 1 cup shredded tempeh
  • 1 Tbsp soy sauce
  • 1 Tbsp olive oil
  • Freshly ground black pepper
  • Rocket leaves to serve
  • 2 large slices of sourdough bread
  • A squeeze of lemon juice

Method
 

  1. Drizzle the tomato slices with a little of the olive oil and the balsamic vinegar, then grill until lightly softened and beginning to caramelise.
  2. 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.
  3. Halve the avocado, remove the stone and slice the flesh. Drizzle with a little lemon juice to prevent it from browning.
  4. Toast the sourdough, if you prefer.
  5. 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.
  6. Spoon the warm tempeh over the top and serve with a handful of fresh rocket.