This "TLT sandwich" recipe is a high-protein meal made with savory marinated tempeh bacon! A delicious plant-based vegan version of the classic BLT stacked with vegan bacon, lettuce, and tomato. (Gluten-free option.)
This TLT Sandwich (tempeh-lettuce-tomato) is a vegan version of the classic BLT sandwich.
Instead of real bacon, we make delicious savory baked tempeh bacon! It has great texture, plus plant-based protein, fiber, and no cholesterol. (Each sandwich has about 23 grams protein.)
Thin tempeh strips are marinated in an easy, flavor-packed, 3 ingredient marinade sauce. Then baked in the oven to tender perfection.
Tip: The sliced tempeh bacon is great for other recipes too. It is so versatile and tasty. You can try it alongside a classic tofu breakfast scramble, steamed vegetables, in rice bowls, or simply as a side dish or snack.
Ingredients for Tempeh Sandwich
For this recipe, you will need the following ingredients to bake the tempeh bacon, then assemble your sandwich:
- Tempeh: You will need an 8 ounce tempeh patty for this recipe. Some tempeh includes other grains like barley, so if you need gluten-free, be sure to check the ingredients.
- Tamari: Or substitute soy sauce. I use tamari for gluten-free.
- Pure maple syrup: Just a tablespoon of natural sweetness helps to balance out the savory, smoky flavors in the marinade.
- Smoked paprika: In addition to the paprika, you can also stir in a small amount of garlic powder to the marinade, or a dash of liquid smoke.
- Roma tomatoes: Or garden tomato.
- Romaine lettuce: Or substitute with fresh spinach leaves, arugula, or your own favorite salad greens.
- Bread slices: Use your own favorite loaf of bread or gluten-free bread if desired. I try to find organic whole grain bread when possible.
Toppings
Personalize your tempeh sandwiches with your own favorite toppings. A few ideas include:
- Avocado or guacamole
- Fresh clover sprouts
- Vegan mayo
- Homemade hummus
- Mustard
My favorites are creamy avocado and clover sprouts!
Storing
If you have any leftover tempeh bacon, store it in an airtight container in the fridge. We find it keeps for about 3-4 days.
Reheat in the microwave if you prefer it warm, or simply enjoy it cold on a sandwich.
For more inspiration, also browse all tempeh recipes or sandwich + wrap recipes.
TLT Sandwich with Tempeh Bacon
Ingredients
- 1-2 roma tomatoes
- 6 leaves romaine lettuce (or spinach, etc.)
- 6 slices of your favorite bread
- Toppings of choice: avocado, vegan mayo, hummus, mustard, sprouts, etc.
For the tempeh bacon:
- 8 oz. tempeh
- 3 Tbsp. tamari (or soy sauce)
- 1 Tbsp. pure maple syrup (or less)
- 1/2 tsp. smoked paprika
Instructions
- Preheat oven to 350°F (176°C).
- Cut tempeh into small, fairly thin strips.*
- In a shallow dish, mix together the tamari, smoked paprika, and maple syrup. Add the tempeh strips. Flip to coat well, then set aside to marinate for about 10-15 minutes while your oven preheats.
- Line a rimmed baking sheet with parchment paper. Place marinated tempeh strips in a single layer. Drizzle any leftover tamari mixture on top for even more flavor. (But this does make it saltier.)
- Bake for 10 minutes. Then flip and return to oven. Bake 10 more minutes.
- Assemble your sandwich: Layer bread, tomatoes, lettuce, tempeh bacon, and any other toppings of choice.
Notes
Nutrition Per Serving (Estimate)
If you are enjoying this TLT sandwich recipe with marinated tempeh bacon, also feel free to check out:
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Shirley boock
I didn’t have high hopes for this sammie. I have had tempeh many times but not as “fake bacon”. Wow, was I surprised! This is delicious, my son who is picky and non vegan said it was very good. High compliments! Thank you, this will be on my regular menu from now on.
Kaitlin
Hi Shirley! That's so fantastic - glad to hear you and your son enjoyed. Thank you for giving it a try and sharing your very kind feedback. Wishing you a beautiful rest of the week!
Terri
Tried this tonight! First time ever trying tempeh in anything other than your tempeh sloppy joes which I LOVE! This VLT turned out amazing! I followed your recipe exactly, and served open face with one piece of toasted sprouted wheat bread, vegan mayo, spinach, the tempeh bacon, and kind of did a double stack with more tomatoes on top. Finished with a sprinkle of Maldon flaky sea salt and it was just amazing! After I made the open-faced sandwich I let it "rest" for a couple of minutes (while I was scrambling to open wine lol) and the tomatoes and sea salt just melded with the tempeh and it truly had a BLT taste - but totally vegan. So super easy. . . and filling but light. Love this recipe!
Kaitlin McGinn
Hey Terri! Your version sounds amazing. (I'm not familiar with that Maldon flaky sea salt but will keep an eye out for it - thanks for sharing!) Great to hear you found another way to enjoy tempeh!