Servings:
4
Prep time:
20
Cooking time:
10
INGREDIENTS
- -8 slice of wholemeal sandwich bread
- -250g tempeh
- -1 avocado
- -200g purple cabbage
- -1 red onion
- -half a lemon
- -extra virgin olive oil
- -apple cider vinegar
- -soy sauce
- -spicy Tabasco sauce
- -salt
- -sugar
INSTRUCTIONS
- Slice the purple cabbage and the onion, preferably with a mandolin. In a bowl, season the slices with an abundant pinch of salt, a teaspoon of ginger and two tablespoons of vinegar, massaging with your hands to combine. Then place them in a strainer and let them sit for 30 minutes. Afterwords, drain them and dry them with a kitchen towel.
- Cut the tempeh into 3-4 mm slice, place them on a single layer on a plate and season them with 2 tablespoons of oil, a teaspoon of soy sauce, a drizzle of Tabasco sauce (or a sprinkle of chili flakes) and let it sit for 10 minutes.
- Meanwhile, peel the avocado and blend the pulp with some lemon juice and a pinch of salt to obtain a smooth cream.
- Heat a skillet and let the tempeh cook for a few minutes, roasting it on both sides. Let it cool a little bit.
- Toast the slices of bread, spread some avocado sauce and complete the sandwich with the roasted tempeh and the cabbage and onion slices. You can eat them both warm and cold.
