Homemade hummus spread on both sides, sprinkled with hemp seeds, pumpkin seeds, sliced cucumber, marinated tempeh, red cabbage with apple, cherry tomatoes and arugula/rocket lettuce, vegan sriracha mayonnaise.
I marinate the tempeh in ketjap manis (sweet soy sauce), a pinch of ground garlic, salt, ground ginger, sriracha and sprinkle with sesame seeds. I have a glass jar that can fit all the tempeh I’ll have for the next few days and so I just shake it all up!
If I had an air fryer I would also fry the tempeh!
I dunno, I think the Ethiopian food itself more than makes up for it. Unseasoned polenta on the other hand…