1packageSmoked tempeh or smoked tofucut into ½ inch (1 cm) cubes
3handfulsBaby spinach
1/3cupOil-packed sundried tomatoespatted dry and thinly sliced
1/3cupKalamata olives pitted
1tspOlive oilextra virgin
Salt to taste
Freshly cracked pepperto taste
Vegan mayofor 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.