tempeh blt sandwich

  • Tempeh - 1 eight-ounce package (227g)

    Tamari - 1 bottle (Substitutes: soy sauce or coconut aminos)

    Maple syrup - 1 bottle

    Apple cider vinegar - 1 bottle

    Paprika - 1 small bottle

    Liquid smoke - 1 small bottle (Substitute: add extra paprika)

    Garlic powder - 1 small bottle

    Whole Grain Bread - 1 loaf

    Tomato - 2 whole

    Romaine Lettuce - 1 head

    Avocado - 1 whole

Directions

This recipe makes four sandwiches, but they are best enjoyed fresh right before eating. If you're only making one sandwich at a time, adjust the quantities accordingly.

  1. Open one package of tempeh (227g) and slice into ¼-inch thick slices.

  2. In a shallow container, add 3 Tbsp. (54g) of tamari, 1 Tbsp. (20g) of maple syrup, 1 Tbsp. (15g) of apple cider vinegar, 1 tsp. (5g) of liquid smoke, and about 1 tsp. each of both garlic powder (3g) and paprika (2g).

  3. Add tempeh slices, put the lid on, and gently shake to coat. (If you have extra time, this sandwich tastes even better if you can let these marinate for at least 30 minutes.)

  4. Transfer tempeh to the air fryer at 400 degrees for 8-10 minutes or until brown and crispy. Flip halfway.

  5. Toast 8 slices of whole grain bread.

  6. Cut two tomatoes into slices and tear romaine lettuce into about 8 leaves.

  7. Cut open one avocado and divide into quarters.

  8. Once the bread is toasted, scoop ¼ of the avocado onto one of the two bread slices for each sandwich. Mash it into the bread with a fork. Repeat this step with each toasted pair of bread slices.

  9. Divide the tomato slices, lettuce, and tempeh bacon evenly between the four sandwiches. Slice in half and enjoy!

Nutrition breakdown