• 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.