Toast with Romesco, Grilled Tempeh & Scallion

It seems you can’t brunch these days without an artisan toast special or two on the menu playbook. We’re not opposed, in fact we’re going to step up the trend. How about toast with romesco, grilled scallions and tempeh?! Everything rich, tangy, wild and nutty, piled high on a slice of crusty french bread. Pair it with coffee, mimosas – or our personal fave, vegan bloody marys (aka – celebration salad).

what you’ll need:

½ cup jarred roasted red peppers
½ cup toasted almonds
1 tablespoon lemon juice
1 teaspoon smoked paprika
1 garlic clove
¾ teaspoon fine sea salt, divided
⅓ cup plus 2 tablespoons olive oil, divided
1 bunch scallions, trimmed
1 package TofurkyOrganic Five-Grain Tempeh, cut into ½” slices
4 thick slices sourdough bread, toasted

how to make:

  1. In a food processor combine roasted peppers, almonds, lemon juice, paprika, garlic, and ½ teaspoon salt. With the motor running, pour in oil until combined and smooth. Set aside.
  2. Heat a lightly oiled grill pan over medium heat. Brush scallions and tempeh with remaining 2 tablespoons oil and grill scallions until charred and tender. Transfer to a plate. Grill tempeh, flipping once, until browned on both sides.
  3. Spread bread with pepper sauce, then top with tempeh and scallions.