Toast with Romesco, Grilled Tempeh & Scallion
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 TofurkyⓇ Organic Five-Grain Tempeh, cut into ½” slices
4 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.