1 tbsp. olive oil
85g tempeh, sliced
2 tbsp. tamari
2 tbsp. balsamic vinegar
2 tsp. maple syrup
½ lemon, juiced
salt & pepper to taste
4 slices whole wheat bread, toasted
55g sun dried tomatoes, drained, chopped
Heat the olive oil in a skillet over a medium-high heat, add the sliced tempeh and sauté. After a couple of minutes add the tamari, balsamic vinegar and maple syrup. Stir and cook for a further 3-4 minutes.
Place the avocado into a bowl with the lemon juice, season with salt and pepper and mash to combine.
Spread the avocado over 2 slices of the toasted bread, top with the arugula, sun dried tomatoes, crispy tempeh slices and close the sandwich with the remaining slices of toasted bread. Serve immediately.