Toast with Romesco, Grilled Tempeh & Scallion |
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SERVES 4PREP •COOK
pepper sauce
| ½ | cup | jarred roasted red peppers | ||
| ½ | cup | toasted almonds | ||
| 1 | tablespoon | lemon juice | ||
| 1 | teaspoon | smoked paprika | ||
| 1 | clove | garlic | ||
| ½ | teaspoon | fine sea salt, divided | ||
| ⅓ | cup | olive oil, divided |
In a food processor, mix everything.
With the motor running, pour in oil until combined and smooth. Set aside.
| ¼ | teaspoon | salt | ||
| 2 | tablespoon | olive oil, divided | ||
| 1 | bunch | scallions, trimmed | ||
| 1 | packet | Organic Five Grain Tempeh Cake cut into ½” slices | ||
| 4 | slices | sourdough bread, toasted |
Heat a lightly oiled grill pan over medium heat.
Brush scallions and Organic Five Grain Tempeh Cake with olive oil. Grill scallions, until charred and tender. Transfer to a plate.
Grill Organic Five Grain Tempeh Cake, flipping once, until browned on both sides.
Spread sourdough bread with pepper sauce. Top with Organic Five Grain Tempeh Cake and scallions.