4 romaine lettuce leaves, washed and thoroughly dried
4 slices multigrain rustic bread, lightly toasted
To prepare the “bacon”, combine smoked paprika, cumin, pepper and salt in a small bowl. Sprinkle one side of the tempeh slices with half of the spice mixture.
Heat olive oil in a large non stick skillet. Arrange tempeh slices in one single layer, spice side down. Sprinkle the remaining spice mixture. Cook over medium heat for about 4 minutes, until golden brown. Turn the slices over and continue cooking for another minute or so (keep an eye so they don’t burn). Remove from heat and transfer the tempeh slices to a plate lined with a paper towel, to absorb any excess oil. Set aside to cool slightly
In the meantime, prepare the avocado. Cut it in half, remove the pit and scoop out the flesh. Mash it with a for until creamy. Add lime juice and salt and mix well
To assemble the toast, Spread avocado each slice of bread. Top with lettuce, tomato and tempeh