1/2 block of tempeh
2 tbsp coconut aminos teriyaki sauce
1 tbsp vegan worcestershire
1 tbsp maple syrup
Cut tempeh into slices.
In a small dish, add wet ingredients, mix, and set aside.
Warm a pan on medium heat and add the tempeh slices. (Cook for a few minutes on each side until golden).
While the tempeh is cooking, place the GF bread in the toaster and slice your tomatoes.
Once tempeh is almost finished, add the wet ingredients to the pan and flip the tempeh so all sides are coated. Turn off heat and let the flavors absorb into the tempeh.
Once bread is done, add tomatoes, spinach, and tempeh and there you have it! There is extra tempeh cooked so if you're using 1/2 a block of tempeh this recipe yields 2 servings.