Ingredients
- 4 slices Sprouted grain bread
- 1 1/3 cup Store bought hummus
- 1 package Smoked tempeh or smoked tofu cut into ½ inch (1 cm) cubes
- 3 handfuls Baby spinach
- 1/3 cup Oil-packed sundried tomatoes patted dry and thinly sliced
- 1/3 cup Kalamata olives pitted
- 1 tsp Olive oil extra virgin
- Salt to taste
- Freshly cracked pepper to taste
- Vegan mayo for serving
Instructions
- In a small bowl, stir sundried tomatoes into hummus. Set aside.
- In a nonstick skillet just over medium heat, warm olive oil and then add tempeh cubes. Cook until golden brown on 2-3 sides, about 1-2 min a side. Add spinach and stir until just wilted. Remove from heat, season generously with salt and pepper.
- Then, toast bread. Spread thinly with vegan mayo and then add 1/3 cup of hummus. Divide spinach – tempeh mixture between the toasts and add olives.
Notes
Recipe adapted from Desireerd
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