TBLTA

A BLT never gets old.

Smokey and sweet tempeh slices wedged between two slices of sourdough topped with avocado, lettuce, tomato and a slather of vegan mayo. So filling and delicious!

I know I say this about everything, but this really is a go-to sandwich for me. It’s so easy to make and so good! Before I discovered tempeh BLTs, my go to was a tofu BLT. While those are also good, nothing compares to the texture of tempeh. It’s also filled with protein!

I love this sandwich because it requires very little labour. After you marinate the tempeh strips, you can also throw them in the oven and bake until golden. I always end up frying them up in a skillet real quick because I am usually not patient enough to bake. If you have extra time you can also marinate the strips longer than 30 minutes, I’ve left them overnight before, but 30 minutes is usually sufficient to get that good flavor!

If you make this sandwich let me know but commenting below, or tagging me on Instagram, @groundedchow

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TBLTA

A twist on the classic BLT. Smokey and sweet tempeh slices wedged between two slices of sourdough topped with avocado, lettuce, tomato and a slather of vegan mayo. So filling and delicious!

Course Main Course

Cuisine American, Vegan

Keyword blt, sandwich, tblta, tempeh, vegan

Servings 4 people

Ingredients

• 1 Tbsp Maple Syrup*
• 1 Tbsp Molasses
• 1 tsp liquid smoke
• 1 Tbsp nutritional yeast
• ¼ cup tamari
• ½ Tbsp apple cider vinegar
• 1 tsp garlic powder
• 1 Tbsp vegetable oil or preferred oil for frying
• 8 slices bread I use sourdough
• 1 sliced tomato
• romaine lettuce
• vegan mayonnaise
• 1 avocado sliced

Instructions

• Slice tempeh into ¼ inch slices, cutting strips from the shorter side versus the longer edge. Place in shallow dish for marinating.
• Combine maple syrup, molasses, liquid smoke, nutritional yeast, Tamari, apple cider vinegar and garlic powder in measuring cup. Whisk until combined, then pour over tempeh strips.
• Make sure all the tempeh pieces are covered in marinade, then place in fridge and let sit for 30 minutes.
• Heat oil in a large skillet. Once hot, carefully place tempeh slices into pan, cooking until golden brown on both sides, about 3 minutes per side.
• Remove tempeh from pan and place on paper towels to soak up any extra oil.
• To serve, slather toasted bread with vegan mayo and top with tempeh strips, avocado slices, tomato, and romaine.

Notes

If you don’t have maple syrup, you can sub for the same amount of Agave.