Red Meat Allergy Friendly Vegan Tempeh Bacon Avocado Toast
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Learn more →Ingredients
2 servings
For the tempeh bacon
- 8 oz tempeh, sliced into thin strips (about ⅛-inch thick)
- 2 tbsp tamari
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp black pepper
- 1 tbsp olive oil
For the avocado
- 2 ripe avocados, halved and pitted
- 1 tbsp lemon juice
- ¼ tsp salt
For the toast
- 4 slices vegan bread, toasted
For serving
- ¼ tsp red pepper flakes (optional)
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
In a small bowl, whisk together the tamari, maple syrup, apple cider vinegar, smoked paprika, garlic powder, and black pepper until combined. Add the tempeh strips and toss to coat, letting them sit for 2 minutes while you heat the pan.
- 2
Heat the olive oil in a large skillet over medium heat until shimmering. Add the marinated tempeh strips in a single layer and cook for 3–4 minutes per side, until deep brown and slightly crisp at the edges. Transfer to a plate.
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