Last Updated on March 30, 2025

This Tempeh Lettuce and Tomato Sandwich is a Vegan version of the BLT, it’s a TLT.

In this recipe, I use 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 are 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, or try it in dishes such as a stir fry or pasta.

Ingredients needed for this sandwich

Tempeh – Fermented soybeans formed into a cake or bar. It has a nutty and earthy flavor with a chewy texture.
Liquid Aminos – Any variety of liquid aminos can be used, or substitute with your favorite soy sauce.
Real Maple Syrup – Maple syrup adds a smoky sweet flavor and creates a more balanced sauce.
Apple Cider Vinegar – Apple cider vinegar brightens the flavor with an extra tang.
Seasonings – Minced garlic, smoked paprika, onion powder, salt, and pepper.
Tomato – Any variety of tomato can be used when making this sandwich.
Fresh Lettuce – Any variety of fresh greens or lettuce can be used on the sandwich.
Sandwich Bread – Fresh homemade bread or your favorite sandwich bread.
Plant Based Mayonnaise – Use your favorite mayo.

How to make a Tempeh Lettuce and Tomato Sandwich

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

To make the marinade, mix together water, liquid aminos, apple cider vinegar, maple syrup, and seasonings, pour over the sliced tempeh.

Cover and place the tempeh into the refrigerator over night, or for at least an hour before cooking (if you want to make it the same day).

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

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

And place the lettuce next to your tomatoes.

In a large skillet, on medium heat, add oil and the marinated tempeh, cook until the tempeh is a nice deep golden brown 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 tempeh is cooking, prepare your bread for the TLT.

Assembling the TLT

Toast your bread, spread a generous amount of your favorite plant based mayo on each slice, and place on a plate.

Once the tempeh is done, place the tempeh on one slice of the prepared toast for each sandwich.

Add the thinly sliced tomatoes and large leaf lettuce.

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

Slice the sandwich in half and serve.