Vegan tempeh, tomato and lettuce toast

Ingredients

For 1 serving

• Whole wheat bread2
• Tempeh70 g
• Tomatoes80 g
• Lettuce20 g
• Soy sauce1 teaspoon
• Paprika1 pinch
• Extra virgin olive oil1 teaspoon

Contains: gluten, soy,

In season: June – September

Method

1. Cut the tempeh into thin slices, about half a centimetre; wash and dry the lettuce and tomato and slice the tomato.
2. Heat the oil in a non-stick frying pan over medium heat and fry the tempeh with the paprika for 4 minutes, turning, until golden; add the soy sauce and cook for 1 more minute, until absorbed and the tempeh is crisp.
3. Meanwhile toast the wholemeal bread slices for 2–3 minutes, until crisp.
4. Layer the lettuce and tomato on the toast and top with the hot tempeh.