Tempeh Bacon Breakfast Sandwich

Ingredients

• 4 oz tempeh
• 1 whole whole-wheat English muffin
• 1/2 medium avocado
• 2 slices tomato
• 1 tbsp low-sodium soy sauce
• 1 tsp maple syrup
• 1/2 tsp smoked paprika
• 2 tsp olive oil

Instructions

1. Slice the tempeh into thin strips and toss with the soy sauce, maple syrup and smoked paprika.
2. Heat the oil in a skillet over medium and fry the tempeh 3-4 minutes per side until browned, crisp-edged and glazed.
3. Toast the English muffin. Mash the avocado onto the bottom half with a pinch of salt.
4. Stack the tempeh and tomato slices on top, close the sandwich, and eat warm.

Nutrition (per serving)

Calories

580

Protein

27 g

Fat

31 g

Carbs

50 g