Balsamic Glazed Tempeh Brunch Toast

A loaded toast perfect for brunch any day of the week. Your favourite bread topped with lime smashed avocado, juicy tomatoes, thyme glazed mushrooms and balsamic fried tempeh cubes – it’s quick, easy but impressive.

This really is a quick turnaround recipe as I made this for brunch yesterday (after making it for so long without getting a photograph). It’s a few of my favourite things, all piled together on toast. Simple plant-based goodness at its finest. There’s an array of colour, texture, flavour and variety but it’s really so easy and comes together in 10 minutes.

Balsamic Glazed Tempeh Brunch Toast

Start with your favourite bread, I’ve used rye here but sourdough, hearty bloomer or something similar will work and give it a good toast.

The first layer in this Balsamic Glazed Tempeh Brunch Toast is the smashed avocado. I’ve kept it really simple: just avocado, lime (or lemon) juice, and salt. Sometimes it’s the simple things we love the most! Add in some black pepper and chilli flakes, too, if you’re feeling adventurous.

The second layer is the tomatoes – juicy fat tomatoes sliced into rounds. You can’t beat it! And then top with the thyme glazed mushrooms. There is something so satisfying about watching mushrooms release all their juices and start to caramelise and turn shiny all by themselves. The trick is a non-stick pan and no oil! Allow them to do their thing over a high heat, stirring often before adding in the thyme and a dash of balsamic vinegar to form the glaze.

Remove from the pan and start making the fourth layer: balsamic glazed tempeh.  Use the same pan, add some oil and add the crumbled tempeh – or you can use tofu or chickpeas for example. Fry until nice and crispy before adding in a splash of balsamic and watch it sizzle!

Balsamic Glazed Tempeh Brunch Toast

Pile it all up to make this Balsamic Glazed Tempeh Brunch Toast, sprinkle with some nuts or seeds, pomegranate and fresh herbs and that’s it!

A naturally vegan, healthy, vegetable-packed, gluten-free (check your bread) and delicious quick brunch, lunch or breakfast option. Full of Mediterranean aromas, vibrant colours, contrasting textures, it’s light but filling and so tasty.

If you are looking for other speedy savoury brunch options, how about my Sweetcorn and Red Pepper Fritters, Breakfast Potato Cakes with Chilli Jam, Green Shakshuka with GF Flatbreads or Harissa Tempeh Stir Fry.

Balsamic Glazed Tempeh Brunch Toast

• Servings: 2
• Time: 10 minutes
• Difficulty: easy
• Print

A loaded toast perfect for brunch any day of the week. Your favourite bread topped with lime smashed avocado, juicy tomatoes, thyme glazed mushrooms and balsamic fried tempeh cubes – it’s quick, easy but impressive.

Ingredients

• 2-4 slices bread
• 1 avocado
• 1 lime
• 2 large tomatoes, thinly sliced
• 160g mushrooms, thinly sliced
• ½ tsp dried thyme
• 3 tbsp balsamic vinegar
• 150-200g tempeh (or tofu/chickpeas)
• Olive oil
• Salt and pepper
• To serve: salad leaves, pomegranate, nuts/seeds, fresh herbs

Directions

1. Heat a non-stick frying pan and add the mushrooms, cooking over a high heat until they shrink in size and release their juices, between 5-8 minutes. Stir often then add in the thyme, cook for 2 minutes and pour over 1 ½ tbsp balsamic. Stir to coat and cook until sticky. Remove from the pan.
2. Crumble the tempeh (or tofu) with your hands. Heat the same pan with 1 tbsp olive oil and add the tempeh (or tofu/chickpeas), cooking for 5 minutes. Pour over 1 ½ tbsp balsamic and stir to coat. Remove from the pan.
3. Smash the avocado flesh with juice ½ lime and some salt. I like to leave it a bit chunky.
4. Toast the bread. Top with the smashed avocado, slices of tomato, glazed mushrooms and balsamic tempeh. Slice the other 1/2 lime and add to the plate. Serve with some green salad leaves and top with some pomegranate, nuts/seeds and fresh herbs.

Balsamic Glazed Tempeh Brunch Toast

I hope you will enjoy this simple and delicious Balsamic Glazed Tempeh Brunch Toast. Let me know what you think in the comments below and tag me in your toasts – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With tempeh toast love x