Yup. This bread is pretty genius. The other day, when I was feeling extremely lazy, I decided that I was going to just pull out all leftover veggies in my fridge and eat them for lunch. I wasn’t in a salad mood, so throwing everything into a bowl with lettuce was out, although probably delicious if I was feeling it. After considering just sticking a spoon in the leftover guacamole, dousing roasted red peppers in mustard, and going at it, I got the idea for this tempeh bread.
Minimal effort is required and the result is actually a crispy and chewy “bread” like texture that is prefect for stuffing with anything your heart desires! Tempeh bread is gluten-free, yeast-free, high-protein, low-carbohydrate, vegan, mineral-rich, no-kneading-required bread that is very satisfying. Who knew there were so many uses for tempeh?! I think I’m going to have to try this tempeh bread with my recipe for tempeh avocado salad. It’s impossible to have too much of a good thing!
yield: 4 bread slices
1 8oz block tempeh
Preheat oven to 375 F and line a pan with parchment paper. Cut tempeh in half, then slice each half so you are left with 4 large, flat pieces.
Bake tempeh in preheated oven for 10 minutes.
Kitchen Sink Sandwich
yield: two small sandwiches
4 slices of tempeh bread
1/2 whole roasted red pepper
4 Tbsps guacamole
2 Tbsps spicy mustard
handful of spring greens or lettuce
…alternatively, go in your fridge and pull out whatever spreads and vegetables you have leftover and slap them on tempeh bread!
Spread guacamole on two of the tempeh bread slices and the spicy mustard on the other two. Arrange the rest of the veggies on one half, then place the other half on top.