Mexican-Style Tempeh Sandwich

I must be using up all my mental energy at work these days because I can only come up with lame names like this one for my dishes.

INGREDIENTS

- 4 tbsp oil

- 1 block of tempeh

- 1/2 cup enchilalda sauce

- 1/4 cup water

METHOD:

1. Cut tempeh into 8 pieces by first cutting it into quarters, then slicing those four pieces horizontally.

2. Heat 2 tbsp of oil over medium heat. Fry tempeh about 5 mins, until golden brown. Add more oil, flip, and fry 5 mins.

3. Mix sauce into water and add to pan. Lower heat and cook for 8-10 mins, until sauce has absorbed into tempeh.

4. Serve on a bun and garnish with sliced tomatoes, avocado, red onions, and salsa.