Cut the avocado in half and discard the pit. Scoop the flesh into a bowl and mash together with the scallion, cilantro, a pinch of sea salt and a good squeeze of lemon to taste. Refrigerate until needed.
Heat up a seasoned cast iron plat cover medium flame. Pan sear the tempeh strip until golden brown all over. (You might want to add a tiny drizzle of olive oil to the skillet for this).
Meanwhile lightly grill or toast the bread.
Use the garlic clove to rub the inside of each slice of the bread before slathering a layer of guacamole on top.
Add the greens, a squeeze of lemon, 2 slices of tomato and a pinch of sea salt.
Add the tempeh strips, another 2 slices of tomato. Top with the other guacamole slathered slice of bread and enjoy.