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Greatest plates · Breakfast
Tempeh Bacon with Smashed Avocado on Sourdough
Smoky, maple-glazed strips of pan-fried tempeh piled onto toasted sourdough with creamy lemony smashed avocado. A hearty, fully plant-based breakfast that delivers over 22 g of protein per serve thanks to the tempeh.
Serves 4Prep 15 minCook 15 minBreakfasttempeh
Containsgluten · soy
Protein 21%Carbs 34%Fat 45%
About 488 kcal a serve — 26 g protein, 42 g carbs, 24 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Mix the marinade
marinadeIn a shallow bowl, whisk together the tamari, maple syrup, smoked paprika, cumin and garlic powder until combined.
In the bowlmarinade →
Marinate the tempeh
marinateAdd the tempeh strips to the bowl and turn to coat well in the marinade. Leave to sit for 10 minutes while you prepare the avocado.
In the bowlmarinade →
10 min rest
Smash the avocado
prepHalve and scoop the avocados into a separate bowl. Add the lemon juice, salt and chilli flakes, then mash with a fork to a chunky spread. Set aside.
In the bowlavocado →
Fry the tempeh
fryHeat the olive oil in a large frying pan over medium heat. Add the tempeh strips in a single layer and cook for 3–4 minutes each side until deeply golden and caramelised. Pour in any leftover marinade and let it bubble and glaze the strips for 1 minute.
In the pantempeh bacon →
medium heat, 8–10 min
Toast the sourdough
toastToast the sourdough slices until golden and crisp.
In the toastertoast →
Assemble and serve
serveSpread the smashed avocado generously over the toast, top with the tempeh bacon strips and scatter with fresh herbs. Serve two slices per person.
On the plateserve →
Cook's noteTempeh benefits from a quick steam before marinating if you prefer a milder flavour, but it's not essential.
Estimated per serve
488 kcal · 26 g protein · 42 g carbs · 24 g fatestimates, within ~10%
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