Tempeh Bacon Avocado Toast
Holy Moly Breakfast Avocado
Big fan of a BLT? Then you’ll love this vegan twist! Made with tasty tempeh bacon, home style avocado and juicy cherry tomatoes, enjoy this for breakfast, brunch or dinner! Bursting with complimentary flavours and textures, this will soon become your favourite go-to snack.
Time: 50 minutes
200g tempeh, cut into 1cm thick strips
2 tbsp coconut oil, melted
1 tbsp apple cider vinegar
1 tbsp tamari soy sauce
1 tbsp maple syrup or honey
2 tbsp smoked paprika
1 tsp garlic granules
Salt and black pepper
2-4 slices of good bread
150g pack Holy Moly Breakfast Avocado 2 vines of cherry tomatoes (or about 12 loose cherry tomatoes)
To serve: chilli flakes, freshly chopped coriander, sprouts, seeds, lime wedges
Start by bringing a shallow pot of water to the boil and place the tempeh strips in a steamer basket over the water and leave to steam for 10 minutes.
Prepare the tempeh bacon marinade by mixing together the coconut oil, apple cider vinegar, tamari soy sauce, maple syrup, smoked paprika and garlic granules until smooth.
Place the tempeh strips on a lined baking tray and brush each strip with the marinade and toss to coat both sides. Allow to marinade for at least 10 minutes (or skip this step if you are in a rush).
Preheat the oven to 170Fan/190*C and bake the tempeh strips for 20-25 minutes, turning over halfway through. They should start to blacken around the edges.
Place the tomatoes on a separate lined baking tray and bake in the oven for the final 10 minutes.
Meanwhile, toast your slices of bread, top with the Breakfast Guacamole before placing on the tempeh bacon and the tomatoes.
Now, it’s time to sprinkle over some chilli flakes, chopped coriander, sprouts, seeds and serve with lime wedges, if desired.
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