Loaded Vegan Breakfast Avocado Toast with Smoky Tempeh Bacon Bits

Avocado toast gets a serious upgrade in this loaded vegan breakfast that layers creamy smashed avocado over thick, crunchy sourdough, then tops it all with crispy, smoky tempeh bacon bits. The tempeh is pan-fried until golden and crisp, seasoned with smoked paprika, soy sauce, and a touch of maple for that irresistible sweet-and-savory bacon flavor, minus any animal products. A quick-whisked spicy maple-lime glaze gets drizzled over the top, adding a bright, tangy heat that cuts through the richness of the avocado. This recipe is endlessly customizable and comes together in under 30 minutes, making it perfect for a leisurely weekend brunch or a quick weekday breakfast that still feels indulgent. The combination of plant-based protein from the tempeh, healthy fats from the avocado, and fiber-rich whole grain bread makes this toast as nourishing as it is delicious. Finish with flaky salt, red pepper flakes, and fresh herbs for a restaurant-worthy presentation that's entirely plant-based.

Ingredients

• 113 gTempeh, finely crumbled
• 1.5 tbspsoy sauce
• 2 tbspmaple syrup, divided
• 1 tspsmoked paprika
• 0.25 tspLiquid smoke, optional, for extra smokiness
• 1.5 tbspolive oil, divided
• 4 slicessourdough bread, thick-cut
• 2 wholeavocados, ripe
• 2 tbsplime juice, divided, freshly squeezed
• 0.75 tspsalt, divided, plus flaky salt for finishing
• 0.25 tspblack pepper
• 0.25 tspcayenne pepper
• 0.5 tspred pepper flakes, for garnish
• 2 tbspfresh cilantro, chopped, for garnish

Method

1. Crumble the tempeh into small, bacon-bit-sized pieces using your fingers or a fork.
2. In a small bowl, whisk together the soy sauce, 1 tablespoon maple syrup, smoked paprika, and liquid smoke (if using) to make the marinade.
3. Toss the crumbled tempeh in the marinade, making sure every piece is coated. Let sit for 5 minutes. 5:00
4. Heat 1 tablespoon olive oil in a non-stick skillet over medium heat. Add the marinated tempeh crumbles in a single layer.
5. Cook the tempeh, stirring occasionally, until golden brown and crispy on most sides, about 7-8 minutes. Remove from heat and set aside. 8:00
6. While the tempeh cooks, toast the sourdough slices in a toaster or oven until golden and crisp.
7. Halve and pit the avocados, scoop the flesh into a mixing bowl, and add 1 tablespoon lime juice, 1/2 teaspoon salt, and black pepper.
8. Smash the avocado mixture with a fork until mostly smooth with some chunky bits remaining.
9. In the small bowl, whisk together the remaining maple syrup, remaining lime juice, remaining olive oil, cayenne pepper, and remaining salt to make the spicy maple-lime glaze.
10. Spread a generous layer of smashed avocado onto each piece of toasted sourdough.
11. Top each toast with a generous sprinkle of crispy tempeh bacon bits.
12. Drizzle the spicy maple-lime glaze over the top, then garnish with red pepper flakes, chopped cilantro, and a pinch of flaky salt before serving.