TLT Sandwich with Tempeh Bacon
A tasty vegan version of the classic BLT Sandwich made with savory tempeh bacon, lettuce, and tomato. High in protein, and customizable with your favorite toppings!
- 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
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.
*Cutting the tempeh: I end up with 12 pieces by cutting the tempeh block into 6 pieces, then halving those to make them thinner.
Yield: Tempeh bacon recipe yields enough for about 3 sandwiches.
Gluten-free: Use GF bread, tamari, and ensure your tempeh is GF.
Calories: 340 kcal | Carbohydrates: 43 g | Protein: 23 g | Fat: 10 g | Saturated Fat: 2 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 3 g | Trans Fat: 1 g | Potassium: 661 mg | Fiber: 4 g | Sugar: 9 g | Vitamin A: 5215 IU | Vitamin C: 5 mg | Calcium: 193 mg | Iron: 5 mg