I love bread! For some people it might be poison now a days, but I need bread or carbs in order to have enough energy to get through the day. Sometimes I might skip it, but after a few hours I get cranky and I start craving carbs anyway.
I do skip white breads, since they don’t seem to contain anything that keeps me filled up. So right now I’m into the darker kinds of wholewheat bread. Right now I’m also cleaning out my fridge a bit, since it’s way to full. I actually found some chicken in the back that I haven’t eaten yet. And since I haven’t prepared any meat myself since januari, that says a lot about how much I have in my freezer. I have a lot of small packages of tofu en tempeh in my freezer, since I don’t use up the whole block at ones, and otherwise I have to trow it out.
So today I took one of those Tempeh-blocks I had in my freezer and created this lunch recipe for you guys. You can add more or less chilli if you want, depending on your taste.
What do you need
- 2 slices of bread, toasted
- 50 gr. of Tempeh, cut into slices
- 1 tablespoon of low-salt soy sauce
- 2 tablespoons of water
- 1 tablespoon of chilli flakes
Mix the soy sauce, water and chilli flakes and put the tempeh in the marinade. Leave to marinade for at least 20 minutes. When you’re ready to start your lunch, bake your tempeh in the leftover marinade until nice and brown. On your first slice of bread, spread out a layer of hummus, layer it with the lettuce and tomato and top it of with the tempeh and the last slice of bread (with optional hummus on that slice as well).
Cut your sandwich in half and enjoy!