First, prepare a cashew spread, which can be made in advance and stored in the fridge for several days. Soak chopped raw cashew nuts in hot water with a pinch of salt for about 20 minutes. Drain the soaking water and blend with olive oil, adding paprika, cumin, black pepper, coriander, salt, and 1 tsp apple cider vinegar.
Cut and toast the tempeh on both sides with a bit of olive oil. Now assemble the toast. Spread the cashew butter on top of the tempeh, add avocado, and sprinkle with herbs of your choice. A perfect breakfast!
