Dead Simple Tempeh Salad Sandwich (with Artichoke Hearts and Kalamata Olives)
serves 2
8 oz tempeh
1/4 cup finely chopped artichoke hearts (frozen preferred; rinsed, if using canned/jarred)
1/4 cup roughly chopped pitted Kalamata olives
1 TBSP olive oil
1/2 tsp sweet (Hungarian) paprika
fine salt or kosher salt
sandwich rolls of choice
flesh of half of one large avocado, sliced
tender lettuce leaves
lemon wedges
Steam tempeh 10 minutes. Meanwhile, chop the artichoke hearts and olives. Add both to a mixing bowl with oil, paprika, and a pinch of salt.
Carefully transfer tempeh to a cutting board. When cool enough to handle, cut into 1-inch dice. Add to mixing bowl. Use a fork to roughly mash and stir salad until combined and still a bit chunky.
To serve, place a lettuce leaf on the bottom half of a roll. Top with salad and avocado slices. Sprinkle with a small pinch of salt and a squeeze of lemon. Sandwich and serve.