You know what’s heavenly? Avocado slices on sandwiches. It’s a yummy vegan substitute for cheese and adds a pop of color. Remember how I mentioned that I was making a lot of smoothies, soups, and salads during the week? Well, that gets boring after a while, and that’s where sandwiches come into play. Lately, my favorite easy, weekday lunch is this avocado tempeh sandwich.
John is not a fan of tempeh, so I get to keep that stuff all to myself. Sauteed tempeh, fresh avocado, Dijon mustard, and a handful of lettuce on whole wheat bread. Oh, and a homemade pickle on the side, of course! I think the trick to enjoying tempeh is making sure it’s sliced as thinly as possible or else the flavor could be a bit overwhelming for tempeh newbies. Some tofu fans aren’t too crazy about tempeh, but it offers much more protein and a very unique texture. Got any good tempeh tips to share?