loaded tempeh sourdough
ingredients
1/2 large bunch of swiss chard
1/2 block tempeh
1/4 cup fresh basil (lightly packed)
1/4 cup fresh parsley (lightly packed)
1 tbsp olive oil
salt and pepper to taste
1/2 tsp chilli flakes ( or to taste )
2 tbsp balsamic vinegar
1 tsp dijon mustard
2 cloves minced garlic (or spread roasted garlic on your toast as you saw me do)
2 slices of sourdough bread (the base)
1 tbsp hemp seed ( topping )
handful of blueberries ( topping )
handful pea sprouts or whatever greens you desire ( topping )
step by step
Roughly chop 1/2 bundle of swiss chard, chop up herbs, and cube tofu.
Heat up a pan with olive oil. Once heated, add swiss chard along with some salt and pepper to taste, 2tbsp of balsamic vinegar, and optional chili flakes. Cover your pot with a lid and sauté for 4-5 min.
Add in tempeh and herbs and cover for another 4-5 minutes.
Toast your bread, then spread minced garlic and mustard (or any other spread you desire) on the toast.
Top the toast with the cooked swiss chard & herbs from your pan. Sprinkle with hemp seeds, blueberries, greens, sauerkraut, or any other toppings your heart desires.
‘Dough‘ ahead and enjoy your tempeh sourdough delight!
Check out the full tutorial of this recipe in my
