Tempeh Bacon & Avocado Plate

Ingredients · 2 servings

• 220 gTempeh, thinly sliced
• 200 gAvocado, ripe and sliced
• 180 gTomato, sliced
• 60 gLeafy green, washed and dried
• 20 gOlive oil
• 3 gSalt
• 2 gBlack pepper, freshly ground

Equipment

stovetop, knife, cutting board, skillet, tongs, small bowl, measuring spoon, spoon, plate

Instructions

1. 1
   Gather Ingredients

   Gather measured ingredients, a knife, cutting board, skillet, tongs, small bowl, measuring spoon, and 2 plates before cooking. · 5 min

   What to look for: All ingredients and tools are ready on the counter.

2. 2
   Slice Tempeh

   Slice the tempeh into thin strips about 3 mm thick, then pat both sides dry so the pieces can brown instead of steam. · 4 min

   What to look for: Tempeh strips are even and dry on the surface.

3. 3
   Season Tempeh

   Coat the tempeh with 14 g olive oil, 2 g salt, and black pepper in a small bowl, turning gently until each strip shines. · 2 min

   What to look for: Each tempeh strip has a thin glossy coating.

4. 4
   Crisp Tempeh

   Heat the skillet over medium heat, add the tempeh in 1 layer, and fry for 3 to 4 minutes per side until deep golden at the edges. · 8 min

   What to look for: Tempeh is browned, firm, and crisp around the edges.

5. 5
   Prepare Produce

   Halve the avocado, remove the pit, scoop out the flesh, and slice it with the tomato while keeping the greens ready for plating. · 5 min

   What to look for: Avocado and tomato are sliced neatly and greens look dry.

6. 6
   Dress Greens

   Toss the greens and tomato with the remaining 6 g olive oil and 1 g salt until glossy but still fresh and crisp. · 2 min

   What to look for: Greens and tomato are lightly coated without wilting.

7. 7
   Serve Plate

   Arrange the avocado, crisp tempeh, tomato, and greens on 2 plates, then serve while the tempeh is hot and avocado is cool. · 2 min

   What to look for: Each plate has warm crisp tempeh beside cool avocado and fresh vegetables.