Chad Sarno
 
Chad Sarno
SERVES 2PREP 15mCOOK 30m

Credit: Chad Sarno

tempeh bacon

28oz package

tempeh, sliced into long strips

3tablespoons

low sodium tamari

1tablespoon

white miso

3tablespoons

maple syrup

2tablespoons

rice vinegar

½teaspoon

smoked paprika

  1. In small mixing bowl, whisk everything but tempeh.

  2. 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.


  3. Preheat oven to 325°F/160°C.

    On parchment paper, lay tempeh and bake for ~23 mins.

  4. Remove and gently brush on more marinade. Bake for 25 more mins.

  5. For added flavor, store tempeh in remaining marinade and warm in pan to serve.

cherry tomatoes and greens

1cup

cherry tomatoes, halved

1large

ripe avocado

1small

green onion, diced

1

lemon, halved and juiced

2tablespoons

fresh basil, chopped or julienne

¼teaspoon

dried chili flakes

1teaspoon

olive oil

1pinch

sea salt

black pepper

oil spray

  1. 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.

  2. In a bowl, mash ripe avocado with half lemon, green onion, fresh basil, dried chili flakes and sea salt.

  3. Combine the baby arugula with olive oil and the other half of the lemon.

½cup

hemp and sunflower seeds, toasted

2cups

baby arugula

4slices

whole grain bread, toasted

  1. To build the toast, start with mashed avocados, layer tempeh bacon, cherry tomatoes. Top with hemp and sunflower seeds and arugula.