Tempeh Bacon and Avocado with Raspberry Jam Tea Sandwich
- Pumpernickel Bread
- Tempeh Bacon
- Olive Oil
- Raspberry Jam
- Salt and Pepper
Fry up the tempeh bacon strips in olive oil.
Mash up the avocado and spread on the bottom half of the bread and sprinkle with salt and pepper.
Spread the raspberry jam on the other half.
Lay the tempeh strips on the bottom, place the jammy slice on top and cut into triangles.