Tempeh Lettuce and Tomato Sandwich

Last Updated on February 2, 2024

This Tempeh Lettuce and Tomato Sandwich is a Vegan version of the BLT – the TLT!

In this recipe, I use a marinated tempeh that is just as flavorful and satisfying as regular bacon.

And what we love about this vegan bacon is that it actually does not taste exactly like bacon.

We are not a fan of bacon in our home, and my husband is not thrilled with the idea of having any vegan alternatives taste just like the meat products at all.

And so because of this, it is much easier to come up with your own flavor, there is no limit, and no pressure to emulate the taste of any meat products.

So why use Tempeh?

First of all I only use organic Non GMO Tempeh with all my recipes.

And Yes, Tempeh is a soybean product.

Tempeh is fermented soybeans that is formed into a cake or bar form.

It has an earthy, nutty flavor, a chewy texture, and fries up nicely into thin little strips.

There is no limit to what you can do with Tempeh. Try it as a meat substitute on sandwiches or just on the side, use it as a topping for your salads, soups, and try it in dishes such as stir frys or pastas.

Tempeh Lettuce and Tomato Sandwich

Ingredients

1 8 oz. package of Tempeh

3 Tbsp Liquid Aminos

3 Tbsp Real Maple Syrup

1/2 tsp Smoked Paprika

1/8 tsp Ground Pepper

1/8 tsp Salt

1/2 tsp Onion Powder

1/2 tsp Minced Garlic

1 Tbsp Apple Cider Vinegar

1/3 Cup Water

Sandwich Ingredients

Whole Tomatoes

Big Leaf Lettuce

Your favorite Sandwich Bread

Instructions

Slice the tempeh into thin slices, about 1/4 to 1/8th of an inch and place the slices into a glass dish, set aside.

In a 2 cup measuring cup, blend together all the other ingredients and pour over the sliced tempeh.

Cover the dish with the marinade, make sure it fully covers the tempeh.

Place the tempeh into the refrigerator over night, or for at least an hour if you want to make it the same day.

After an hour or the next day, pull the marinade tempeh out of the refrigerator and set aside.

Slice up a tomato into thin slices, and set aside for the assembly of the TLT.

Also have a nice green large leaf lettuce ready for assembly next to your tomatoes.

Prepare a medium sized skillet with 1 to 2 Tbsp of oil, heat up the oil slightly and place the marinated tempeh into the pan and cook until the tempeh is a nice deep golden brown color on each side.

A little tip: I used the marinade liquid in the skillet as well. This helped to brown up the tempeh reduces the amount of oil you need, and of course adds more flavor.

While the vegan bacon is cooking prepare your bread for the TLT.

Assembling the TLT

Toast your bread, spread a generous amount of a vegan mayo on each slice, and place on a plate to be ready for the tempeh.

Once the tempah is done, place slices on one slice of bread for each sandwich on top of the mayo.

Add the thin sliced tomatoes and large leaf lettuce.

Finish off by topping the sandwich with the other slice of toast.

Slice in half and serve.

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