Lunch / Dinner
Tempeh Bacon TLT
This "TLT" is a vegan version of that beloved summer sandwich, the BLT. Pan-frying the tempeh yields richer-tasting “bacon,” while baking it makes it more crispy. Experiment to find your favorite style!
Ingredients
COMBINE:
ARRANGE:
SPREAD:
What is Tempeh?
Tempeh is made by fermenting cooked soybeans. The beans are formed into a firm, dense cake that has great nutty flavor. It’s high in protein and a good source of iron.
Instructions
Combine tamari, 1 Tbsp. oil, vinegar, brown sugar, cumin, chili powder, and liquid smoke in a saucepan; bring to a boil over medium heat, 1 minute.
Arrange tempeh in a single layer in a 7×11-inch baking dish; pour tamari marinade over top, tossing to coat, and let cool to room temperature. Cover dish and refrigerate tempeh overnight, flipping once.
Remove tempeh from marinade, letting excess marinade drip off.
To pan-fry, heat remaining 2 Tbsp. oil in a cast-iron skillet; add tempeh and cook until brown, 4–6 minutes per side, basting both sides with 2–3 Tbsp. marinade at the end of frying.
To bake, preheat oven to 300°. Arrange tempeh on a parchmentlined baking sheet; bake until brown, 15–20 minutes, then flip and bake until dark brown, 10–15 minutes more.
Spread vegan mayonnaise on one side of each bread slice; arrange tempeh, tomato slices, and lettuce on half the bread slices; season with salt and pepper and top each with a bread slice, mayonnaise sides down.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 313
% Daily Value*
Total Fat 14g 21%
Saturated Fat 3g 15%
Cholesterol 0mg 0%
Sodium 606mg 25%
Carbs 34g 11%
Protein 15g
*Percent Daily Values are based on a 2,000 calorie diet.