Credit: Chad Sarno
tempeh, sliced into long strips
low sodium tamari
In small mixing bowl, whisk everything but tempeh.
Marinate tempeh with marinade in a shallow a dish for at least an hour to marinate. The longer the better the flavors will be absorbed.
Preheat oven to 325°F/160°C.
On parchment paper, lay tempeh and bake for ~23 mins.
Remove and gently brush on more marinade. Bake for 25 more mins.
For added flavor, store tempeh in remaining marinade and warm in pan to serve.
cherry tomatoes, halved
green onion, diced
lemon, halved and juiced
fresh basil, chopped or julienne
dried chili flakes
Spray olive oil into a pan, sear cherry tomatoes for 3 mins. Sprinkle salt and pepper. You may also roast the cherry tomatoes for 12 mins at 375°F.
In a bowl, mash ripe avocado with half lemon, green onion, fresh basil, dried chili flakes and sea salt.
Combine the baby arugula with olive oil and the other half of the lemon.
hemp and sunflower seeds, toasted
whole grain bread, toasted
To build the toast, start with mashed avocados, layer tempeh bacon, cherry tomatoes. Top with hemp and sunflower seeds and arugula.