This TLT sandwich is a satisfying vegan spin on the classic BLT, made with savory baked tempeh instead of bacon! It's a delicious, protein-rich meal stacked high with veggies and your favorite toppings. (Vegan with gluten-free and oil-free options.)
This TLT Sandwich (tempeh-lettuce-tomato) is a satisfying vegan twist on the classic BLT sandwich!
Instead of bacon, we use flavorful baked tempeh that brings savory, smoky, salty flavor. It's packs a hearty bite with no meat required! Thin slices of tempeh are marinated in a simple 3-ingredient sauce then baked until tender. The result is a delicious "bacon" alternative that's easy to make.
Then layer it up with crisp lettuce, juicy tomato, creamy mayo, and your favorite bread for a sandwich that's both comforting and filling. It's loaded with protein and fiber (about 23 grams protein per sandwich!) so it's great for lunch, dinner, and meal prep.
Ingredients for "TLT" Tempeh Sandwich
For this recipe, you'll need the following ingredients to bake the tempeh bacon, then assemble your sandwich:
- Tempeh: This made from fermented soybeans. You'll need an 8 ounce tempeh patty for this recipe. (Some tempeh brands include other grains like barley, so if you need gluten-free, be sure to check the ingredients to make sure it's 100% soy-based.)
- Tamari: Or substitute soy sauce, but I use tamari for gluten-free. Use low sodium if desired.
- Pure maple syrup: Just a tablespoon of natural sweetness helps to balance 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 you can use regular garden tomato if desired.
- 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. Sourdough bread is great too.
Toppings
Now comes the fun part! Personalize your tempeh sandwiches with your own favorite toppings. A few ideas include:
- Vegan mayo: I like this homemade oil-free Cashew Mayo or Vegan Garlic Aioli. (But you can swap in your favorite store-bought brand instead!)
- Avocado or guacamole
- Fresh clover sprouts or alfalfa sprouts: These are so tasty and fresh. I love including them with the creamy avocado.
- Homemade Hummus
- Mustard
- Dairy-free cheese
Storing
If you have any leftover tempeh bacon, store it in an airtight container in the fridge. I find it keeps for about 3-4 days. Then gently reheat it in the microwave if you prefer it warm, or simply enjoy it cold on a future sandwich.
Tip: The sliced tempeh bacon is great for other uses as well! Try it alongside a Tofu Breakfast Scramble, with steamed vegetables, in rice bowls, or as a protein-rich side dish or snack.
For more inspiration, also browse all vegan sandwich & wrap recipes.
TLT Sandwich with Tempeh Bacon
Ingredients
For the tempeh bacon:
- 8 oz. tempeh
- 3 Tbsp. tamari (or soy sauce)
- 1 Tbsp. pure maple syrup
- 1/2 tsp. smoked paprika
For the sandwich:
- 2 roma tomatoes
- 6 leaves romaine lettuce
- 6 slices of your favorite bread
- 3 Tbsp. Cashew Mayo (or store-bought)
- Toppings of choice: avocado, sprouts, hummus, mustard, etc.
Instructions
- Preheat oven to 350°F (180°C).
- Cut tempeh into small, semi-thin strips. (I cut the tempeh block into strips, then halve those strips to make them thinner.)
- In a medium bowl, mix together the tamari, maple syrup, and smoked paprika. Add the tempeh strips. Gently stir with a spatula to coat each piece. Then set aside to marinate for about 10-15 minutes while your oven preheats. (You can stir them again occasionally to evenly coat.)
- Line a rimmed baking sheet with parchment paper or Silpat. Then place the marinated tempeh strips in a single layer. Drizzle any leftover tamari mixture on top for even more flavor if you'd like.
- Bake for 10 minutes. Then flip and return to oven. Bake for 10 more minutes.
- Meanwhile, prepare your toppings. When ready, assemble your sandwich: Layer bread, mayo, tomatoes, lettuce, tempeh bacon, and any other toppings of choice. (I highly recommend avocado and alfalfa/clover sprouts! You can even mash the avocado on one slice of bread for better stability.)
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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Shirley boock says
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 says
Hello, Shirley! That's so fantastic - glad to hear you and your son both enjoyed it. Thanks for giving it a try and sharing your very kind feedback. Hope you continue to enjoy it!
Terri says
Tried this tonight! First time ever trying tempeh in anything other than your tempeh sloppy joes which I LOVE! This 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 says
Hey Terri! Your version sounds amazing. (I'm not familiar with that flaky sea salt but will keep an eye out for it - thanks for sharing!) Great to hear you found another way to enjoy tempeh!