Ingredients

The following ingredients have 5 Servings
  • 3 tablespoons soy sauce or tamari
  • 1 1/2 tablespoons maple syrup
  • 1 tablespoons apple cider vinegar
  • 1 garlic clove, (minced)
  • 1 teaspoon smoked paprika
  • 3/4 teaspoon black pepper
  • 1 8 ounce package tempeh
  • 1 tablespoon olive oil
  • 2-3 vegan English muffins, (split and toasted)
  • 1/2 avocado, (sliced)
  • About 1/2 cup baby spinach
  • Ketchup
  • Dijon mustard

Instruction

  • Whisk the soy sauce, maple syrup, vinegar, garlic, paprika and pepper together in a small bowl.
  • Slice the tempeh in half, thickness-wise, so you end up with two thin slabs. Slice each of your slabs in half or thirds, so you end up with 4-6 slabs total.
  • Coat a large skillet with olive oil and place it over medium-high heat. Add the tempeh slabs in an even layer and cook until they're browned on the bottoms, about 3 minutes. Pour soy sauce mixture over tempeh and cook another minute or so, until the sauce dries up and forms a thick coating on the tempeh.
  • Flip tempeh slabs and cook about 3 more minutes, until browned on opposite sides and most of the liquid has cooked off.
  • Slather the English muffins with ketchup, Dijon and any other dressings you like. Stuff the muffins with tempeh slabs, topped with avocado slices and baby spinach.