Thai Green Curry Tempeh Sandwich with Grilled Zucchini and Avocado | Murielle Banackissa

Ingredients

• Avocado oil (, for brushing the cast iron grill pan)
• ½ medium zucchini (, cut lengthwise into ¼-inch slices)
• Pinch of sea salt
• Pinch of black pepper
• ½ avocado
• Squeeze of lime juice
• 1 tbsp vegan mayo
• 1 tsp whole grain Dijon mustard
• 1 tsp lime juice
• 2 slices of whole wheat bread
• Curly lettuce
• 8 slices of cooked Thai Green Curry Tempeh