Tempeh BLT

🛒 Ingredients

• Tempeh, block 50 g · 95 kcal
• Whole Wheat Bread, toasted 70 g · 180 kcal
• Vegan Mayonnaise 30 g · 180 kcal
• Romaine Lettuce, shredded 30 g · 5 kcal
• Tomato, sliced 50 g · 10 kcal
• Soy Sauce 15 g · 10 kcal
• Maple Syrup 7 g · 20 kcal
• Olive Oil 5 g · 45 kcal
• Smoked Paprika 1 g · 3 kcal
• Liquid Smoke 2 g · 0 kcal

👨‍🍳 Instructions

1. Slice the tempeh block into thin strips, about 1/4 inch thick. In a shallow dish, whisk together soy sauce, maple syrup, liquid smoke, smoked paprika, and olive oil to create the marinade.
2. Place the tempeh strips in the marinade, ensuring they are fully coated. Let them marinate for at least 10 minutes, or longer for deeper flavor.
3. Heat a non-stick pan over medium heat. Cook the marinated tempeh strips for 3-5 minutes per side, until golden brown and slightly crispy. Set aside.
4. Toast the bread slices to your desired crispiness. Spread vegan mayonnaise generously on both slices of toasted bread.
5. Assemble the BLT: layer the cooked tempeh strips on one slice of bread, followed by fresh tomato slices and a generous amount of shredded romaine lettuce. Top with the second slice of bread.
6. Serve immediately, optionally cutting the sandwich in half diagonally for easy eating.