1packagesmoked tempeh or smoked tofu, cut into ½ inch cubes
3large handfulsbaby spinach
⅓cupoil-packed sundried tomatoes, patted dry and thinly sliced
⅓cupkalamata olives, pitted
1Tbspolive oilextra virgin
to tastesalt and pepper
vegan mayo(for serving)
Instructions
In a small bowl, stir sundried tomatoes into hummus. Set aside.
In a nonstick skillet just over medium heat, warm olive oil and then add tempeh cubes. Cook until golden brown on 2 – 3 sides, about 1 – 2 minutes a side. Add spinach and stir until just wilted. Remove from heat, season generously with salt and pepper.
Then, toast bread. Spread thinly with vegan mayo and then add 1/3 cup of hummus. Divide spinach – tempeh mixture between the toasts and add olives.
Tips
All prepared foods have different flavour profiles. Be sure to taste and adjust here! Hummus fall flat? Brighten it up with some lemon juice. Tempeh lacking salt? Toss tempeh mixture with 1 tablespoon of soy sauce to enrich the flavour.