Hi, I’m Jenny, and I’m excited to share one of my favorite vegan breakfast recipes with you: the Tempeh Breakfast Sandwich with Avocado. This sandwich is a delightful combination of hearty tempeh, creamy avocado, and fresh veggies. It’s not only packed with protein and healthy fats but also incredibly tasty and satisfying. Perfect for a quick breakfast or a hearty brunch, it keeps you energized throughout the morning.
I love enjoying this sandwich on busy mornings when I need something substantial yet easy to make. It’s also my go-to on weekends when we’re having a relaxed family breakfast. The tempeh adds a savory punch, while the avocado brings a smooth richness. It’s a hit with my family, and I’m always happy to see them enjoy a nutritious meal!
Number of servings: 2
Prep time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes
Cuisine: Vegan
Ingredients
- 4 slices whole grain bread (or your preferred bread)
- 1/2 cup tempeh, sliced thinly
- 1 avocado, sliced
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup fresh spinach or arugula
- 1 medium tomato, sliced
- Salt and pepper to taste
Equipment/Utensils
- Skillet or frying pan
- Knife
- Cutting board
- Spatula
- Toaster or oven (for toasting bread)
Preparation Steps
- Prepare Tempeh: In a skillet, heat olive oil over medium heat. Add tempeh slices and cook for 3-4 minutes on each side until golden brown. Add soy sauce, smoked paprika, garlic powder, and onion powder, cooking for an additional 1-2 minutes. Season with salt and pepper to taste.
- Toast Bread: While the tempeh is cooking, toast the bread slices in a toaster or oven until golden brown.
- Assemble Sandwich: On each slice of toasted bread, layer the cooked tempeh, avocado slices, fresh spinach, and tomato slices.
- Serve: Top with the remaining slice of bread and serve immediately while warm. Enjoy!
Nutritional Information (per serving)
- Calories: 340
- Total Fat: 20g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 15g
Vitamins and Minerals (per serving)
- Vitamin A: 25% of the Daily Value (DV)
- Iron: 15% of the DV
- Vitamin C: 20% of the DV
- Magnesium: 18% of the DV
- Potassium: 12% of the DV
This Tempeh Breakfast Sandwich with Avocado is a delicious and nourishing choice to kickstart your day. It’s a great way to get a mix of protein, healthy fats, and fresh veggies in one tasty meal. Enjoy every bite of this easy-to-make, satisfying breakfast!
Tempeh Breakfast Sandwich with Avocado
Ingredients
- 4 slices whole grain bread or your preferred bread
- 1/2 cup tempeh sliced thinly
- 1 avocado sliced
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup fresh spinach or arugula
- 1 medium tomato sliced
- Salt and pepper to taste
Instructions
- Prepare Tempeh: In a skillet, heat olive oil over medium heat. Add tempeh slices and cook for 3-4 minutes on each side until golden brown. Add soy sauce, smoked paprika, garlic powder, and onion powder, cooking for an additional 1-2 minutes. Season with salt and pepper to taste.
- Toast Bread: While the tempeh is cooking, toast the bread slices in a toaster or oven until golden brown.
- Assemble Sandwich: On each slice of toasted bread, layer the cooked tempeh, avocado slices, fresh spinach, and tomato slices.
- Serve: Top with the remaining slice of bread and serve immediately while warm. Enjoy!
Notes
Nutritional Information (per serving)
- Calories: 340
- Total Fat: 20g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 15g
Vitamins and Minerals (per serving)
- Vitamin A: 25% of the Daily Value (DV)
- Iron: 15% of the DV
- Vitamin C: 20% of the DV
- Magnesium: 18% of the DV
- Potassium: 12% of the DV
