Prep time: 1-4 Hours (inactive) 10 Minutes (active) | Cook time: 5 Minutes
Tempeh often gets a bad rap, but this simple recipe will convert even the die-hard bacon fans. The trick is to marinade with a zesty sauce and crisp it in a pan. Layered with thick ripe tomatoes, plenty of lettuce and perhaps some sliced avocado, this TLT takes lunch to a whole new level. Save a few slices for breakfast as a tasty alternative with eggs.
Ingredients for Tempeh Bacon:
8 ounces tempeh, sliced lengthwise into ¼ inch slices
2 tbsp. olive oil, divided
3 tbsp. tamari, soy sauce, or coconut amino acids
1-2 tbsp. maple syrup
1 tsp. liquid smoke (optional)
1 tsp. chopped garlic
6 slices Alvarado Street Bakery Sprouted Whole Wheat Bread
Lettuce, spinach or kale
1 ripe tomato, sliced
1 avocado, sliced (optional)
Vegan or egg-based mayonnaise
In a small bowl, whisk 1 tbsp. olive oil, tamari, syrup, liquid smoke and garlic until well blended. Coat the tempeh slices and refrigerate for 1 to 4 hours.
When ready to cook, place tempeh slices on a paper towel and blot dry. Heat 1 tbsp. olive oil in a non-stick pan over high heat. Once hot, carefully fry the slices on medium heat until crispy on both sides.
Feel free to customize your TLT. Add avocado, pickles, red onion, or even jalapeno slices for a zing! To assemble, place 3 slices of toast on a cutting board. Slather with mayo, divide lettuce, tomato, and tempeh bacon on top.