Kimchi Tempeh Avocado Toast

INGREDIENTS

• 1 block (70g) tempeh, sliced
• 1/3 (80ml) cup tamari soy sauce
• 1/4 (50ml) cup maple syrup
• 2 tablespoons oil + 1 teaspoon for cooking
• 1 avocado
• a squeeze of lemon juice + a pinch of salt
• 1/4 – 1/2 cup vegan kimchi, to garnish
• 2 slices sourdough bread

DIRECTIONS

1. Whisk the soy sauce, maple syrup, and oil together. Place the tempeh slices into the mixture and marinade for 10 minutes.
2. Heat a teaspoon of oil in a pan on medium heat. Place the tempeh slices into the pan. Flip the tempeh slices when the bottoms are golden brown and caramelized, and cook until the other side is the same colour. Remove from the heat and set aside.
3. Mash the avocado in a bowl with a squeeze of lemon juice and a pinch of salt. Set aside and toast the bread.
4. Spread the avocado on the toast and top with the tempeh and kimchi.
5. Source: countryliving.com