Ingredients
Directions
Make the tempeh: Add the tempeh and enough water to cover it by 2-inches to a medium stovetop pot. Bring to a boil and boil for 10 minutes. Drain and set aside.
Meanwhile, make the cajun seasoning: Add the paprika, garlic powder, onion powder, oregano, optional cayenne pepper and salt to a shallow bowl. Whisk to combine.
Season and cook the tempeh: Brush the tempeh with optional olive oil then press both sides of the tempeh seasoning into the cajun seasoning. If you’re not using oil, you may need a little water to make the seasoning stick.
Cook the tempeh in a stovetop pan over medium heat for 2–3 minutes on each side or until slightly golden.
Assemble your sandwiches: Spread 2 tablespoons of the Spicy Mustard Dipping Sauce onto one slice of toasted bread. Add 2–3 forkfuls of Pickled Red Onions. Add several sprigs of watercress and the sliced avocado. Place the blackened tempeh over top. Add the second slice of toasted bread.
Cut your watercress tempeh sandwich in half, if desired, and enjoy!
Chef’s Notes
Substitutions
In place of tempeh try firm or extra firm tofu.
In the place of watercress, try arugula, spinach, or kale for a different leafy green.
In place of pickled red onion, try raw red onion.
Prep Ahead
Make the Pickled Red Onions ahead of time and store in an airtight container in the refrigerator for up to 2 weeks.
Make the Spicy Mustard Dipping Sauce ahead of time and store in an airtight container in the refrigerator for up to one week.
Storage
Store watercress sandwich leftovers in an airtight container in the refrigerator for up to 5 days.
2 servings
276g
- Amount per serving
- Calories640
- % Daily Value *
- Total Fat 41g53%
- Saturated Fat 7g35%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 260mg12%
- Total Carbohydrate 43g16%
- Dietary Fiber 11g40%
- Total Sugars 5g
- Includes 1g Added Sugars2%
- Protein 35g
- Calcium 270mg21%
- Iron 6.4mg36%
- Potassium 1070mg23%
- Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Make the tempeh: Add the tempeh and enough water to cover it by 2-inches to a medium stovetop pot. Bring to a boil and boil for 10 minutes. Drain and set aside.
Meanwhile, make the cajun seasoning: Add the paprika, garlic powder, onion powder, oregano, optional cayenne pepper and salt to a shallow bowl. Whisk to combine.
Season and cook the tempeh: Brush the tempeh with optional olive oil then press both sides of the tempeh seasoning into the cajun seasoning. If you’re not using oil, you may need a little water to make the seasoning stick.
Cook the tempeh in a stovetop pan over medium heat for 2–3 minutes on each side or until slightly golden.
Assemble your sandwiches: Spread 2 tablespoons of the Spicy Mustard Dipping Sauce onto one slice of toasted bread. Add 2–3 forkfuls of Pickled Red Onions. Add several sprigs of watercress and the sliced avocado. Place the blackened tempeh over top. Add the second slice of toasted bread.
Cut your watercress tempeh sandwich in half, if desired, and enjoy!
