Avocado & Tempeh Rashers on Toast

• 1 x 200g Better Nature Organic Tempeh
  (sliced lengthwise into 8 slices)
• 4 slices of sourdough bread
  (or any bread of your choice)
• 4-8 cherry tomatoes, sliced in half
• 1 large ripe avocado
• 1 small lime
• 1 small red chilli (optional)
• 20g mixed leaves
• Dried chilli to taste
• Salt and pepper to taste
• Oil for cooking
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MARINADE FOR THE TEMPEH:

• 2 tablespoons soy sauce
• ½ teaspoon onion powder (optional)
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• ¼ teaspoon cayenne pepper (optional)
• 1-2 tablespoons extra virgin olive oil
• 1 tablespoon maple syrup
• Ground black pepper to taste

MARINADE METHOD:

Mix the marinade ingredients together in a container and add in the tempeh slices, turning them around a couple of times. Close the lid tightly and shake the container for a few seconds so that the marinade spreads evenly. Leave to marinate for 30min or if you’re ravenous, a few minutes of marinating will do.

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1. Once you’re finished marinating the tempeh, heat the oil in a pan on high.
2. Reduce the heat to medium, then add the tempeh slices to the pan.
3. Cook the tempeh slices on each side for 3 minutes until browned, then set aside.
4. Add the halved cherry tomatoes to the pan and fry lightly until browned.
5. Toast the slices of bread.
6. Mash the avocado flesh up with a fork.
7. Slice the lime into wedges. Slice the chilli into small pieces.
8. Spread the avocado onto the toast, then squeeze the lime’s juice onto it. Add salt and pepper to taste.
9. Place the tempeh slices and halved cherry tomatoes on top of the avocado.
10. Scatter the fresh chilli, dried chilli and mixed leaves on top.
11. Serve and enjoy!