Smoky tempeh on wholegrain bread

Smoky tempeh on wholegrain bread with tempeh, liquid smoke, soy sauce and wholegrain bread – hearty, with plenty of protein and quickly made in the pan.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 10 min
• Total time: 15 min
• Calories: 340 kcal per serving
• Protein: 22 g
• Fat: 14 g
• Carbs: 30 g

Ingredients

• 100 g tempeh
• 2 slices of wholegrain bread
• 1 tsp liquid smoke
• 1 tsp maple syrup
• 1 tbsp soy sauce

Method

You’ll need: frying pan · chopping board · knife · mixing bowl · spatula

1. Cut the tempeh into thin strips. That way it cooks evenly and takes on the marinade better.
2. Stir the soy sauce, liquid smoke and maple syrup together in a bowl. The mixture should taste savoury, slightly sweet and distinctly smoky.
3. Add the tempeh strips to the marinade and leave them briefly. Turn everything well so the surface is evenly coated.
4. Heat a frying pan and fry the marinated tempeh strips in it. Brown over a medium heat until the edges are dark and slightly crispy.
5. Turn the strips once and keep frying until they're full of flavour on the outside and still juicy inside. If needed, reduce the heat a little at the end.
6. Lay the fried tempeh strips on the wholegrain bread and serve straight away.

Good to know

When you want something hearty but simple, this bread is just right. Nicely smoky, robust and on the plate in a few minutes.

Swaps

Tempeh → smoked tofu (similar protein content, slightly softer texture); maple syrup → date paste (unrefined, with a few more of the fruit's natural components); soy sauce → tamari (often gluten-free, similarly savoury); wholegrain bread → wholegrain rye bread (usually more fibre and a stronger flavour)

Allergens

Contains soya and usually gluten from the bread or soy sauce; generally suitable for children if the smoky flavour isn't too intense, and during pregnancy tempeh and bread are fine with normal kitchen hygiene. Contains: gluten.

Dairy-free recipes