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Ingredients (4 servings)
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1 Stk. Bio-Karotten-Ciabatta
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400 g Bio-Tempeh
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2 Stk. Bio-Avocado
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200 g Bio-Snacktomaten
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Olivenöl, Salz, Pfeffer, Knoblauchpulver
Preparation
- Cut the carrot ciabatta into 8 equal pieces and toast them in a dry pan on both sides until golden brown.
- Cut the tempeh into thin pieces. Heat some olive oil in the pan, fry the tempeh until crispy on both sides, and season with salt, pepper, and a little garlic powder.
- Halve and pit the avocados, roughly mash the flesh with a fork, and season with salt and pepper. Quarter the snack tomatoes.
- Generously spread the avocado cream onto the toasted ciabatta pieces, top with the warm tempeh, and serve garnished with the fresh tomato pieces.
