Ingredients
- 10 oz Tempeh, sliced
- 3 TBSP Maple syrup
- opt* 1 tsp liquid smoke -*personally I avoid this, check your source many are collected from toxic burn offs
- 1 tsp nama shoyu or coconut aminos
- 1 TBSP olive oil
- 1/2 tsp paprika
- 1/2+ tsp garlic powder
- 1/4 tsp cumin
- 1/8 cup water
- dash or two of tabasco
- sourdough bread
- Avocado or guacamole
- Lettuce
- Tomato
Instructions
Mix syrup, nama shoyu, olive oil, spices, and water in a bowl. Coat tempeh in marinade. You can cook it immediately or put in a fridge and marinate longer or over night.
Heat a skillet with coconut oil or butter. Fry tempeh until crispy, golden brown, approx. 4 minutes. Flip the tempeh and cook a couple more minutes until golden brown on both sides. Alternatively you can also bake tempeh at 400o for 10-12 minutes, flipping half way through.
Toast up a slice of sourdough bread, butter, smash 1/2 an avocado on the toast (or make guacamole) and top with Tempeh, Lettuce, and Tomato. Eat open face or use the lettuce leaf for your top slice of bread.
Notes:
You can order herbs and spices and sea salt from here.