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 peppers½ cup toasted almonds1 tablespoon lemon juice1 teaspoon smoked paprika1 garlic clove¾ teaspoon fine sea salt, divided⅓ cup plus 2 tablespoons olive oil, divided1 bunch scallions, trimmed1 package TofurkyⓇ Organic Five-Grain Tempeh, cut into ½” slices4 thick slices sourdough bread, toasted how to make: 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. 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. Spread bread with pepper sauce, then top with tempeh and scallions. romescotempehtoast
