Vegan Avocado Toast with Bacon
Elevate your breakfast or brunch game with this irresistible Vegan Avocado Toast with Tempeh Bacon recipe—an innovative twist on a classic favorite. Featuring creamy mashed avocados seasoned with lemon juice, salt, and pepper, nestled atop perfectly toasted sourdough bread, this plant-based delight is topped with crispy, smoky tempeh bacon infused with soy sauce, liquid smoke, and maple syrup for a mouthwatering aroma. Fresh cherry tomato halves and chopped chives add vibrant pops of flavor and color, making every bite a delectable experience. Ready in just 25 minutes, this nourishing meal is perfect for anyone seeking satisfying vegan recipes packed with protein, healthy fats, and bold textures. Perfect for breakfast, lunch, or as an impressive appetizer, this dish proves that avocado toast can be indulgent, nutritious, and 100% vegan.
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Recipe Information
Ingredients
- 4 slices Sourdough bread
- 2 whole Avocados
- 8 ounces Tempeh
- 2 tablespoons Soy sauce
- 1 teaspoon Liquid smoke
- 1 tablespoon Maple syrup
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Chives
- 8 pieces Cherry tomatoes
Instructions
Start by preparing the tempeh bacon. Slice the tempeh into thin strips, about 1/4 inch thick.
In a small bowl, mix the soy sauce, liquid smoke, maple syrup, smoked paprika, and garlic powder to create a marinade.
Place the tempeh strips into a shallow dish and pour the marinade over them, ensuring each piece is well-coated. Let them marinate for at least 10 minutes while you prepare the other ingredients.
Heat one tablespoon of olive oil in a non-stick skillet over medium heat. Add the marinated tempeh strips in a single layer.
Cook for 5-7 minutes on each side, or until the tempeh becomes golden brown and slightly crispy. Remove from the skillet and set aside.
While the tempeh is cooking, prepare the avocado mash. Cut the avocados in half, remove the pits, and scoop the flesh into a bowl.
Add lemon juice, salt, and black pepper to the avocado, and mash with a fork until smooth but still chunky.
Toast the sourdough bread slices until golden brown.
Cut the cherry tomatoes in half and finely chop the chives.
To assemble, spread the avocado mash evenly across the toasted bread slices.
Top each toast with a few pieces of tempeh bacon.
Garnish with halved cherry tomatoes and a sprinkle of chopped chives on each piece.
Serve immediately and enjoy your delicious Vegan Avocado Toast with Tempeh Bacon.
Nutrition Facts
Calories |
1934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.6 g | 147% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 3416 mg | 149% | |
| Total Carbohydrate | 176.8 g | 64% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 23.8 g | ||
| Protein | 78.3 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 392 mg | 30% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 3572 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
