How to prepare the best vegan smoky avocado tempeh sandwich with lettuce and tomato. The official TLT.
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Today I want to show you how to make a simple but delicious tempeh sandwich at home. Made with avocado, heirloom tomatoes, lettuce and crisped up smoked tempeh. Like a BLT but better because it is cruelty-free of course.
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The Ultimate TLT Sandwich!
No need to marinade anything friends. Keep it simple!
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However you will need to dust off your cast iron skillet to get the tempeh nice and crispy at the edges. If you don’t already have a cast iron plate you should get a cheap one right now, it will last you a lifetime and add plenty of iron to your diet by simply cooking your foods in it.
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This sandwich is only going to taste as good as the ingredients you are using. Get a nice crusty whole grain bread, juicy flavorful heirloom tomatoes and a perfectly rip avocado to whip up an easy guacamole to use as a spread.
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Use whatever greens you fancy here: butter lettuce, arugula, romaine, kale, whatever you like!Â
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My secret ingredient here is a garlic clove that I use to rub the toasted bread, bruschetta style. So an Italian American Spanish fusion going on.Â
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Favorite Sandwich Spread Ideas:
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Basil or Sun-dried Tomato Pesto
Hummus
Barbecue Sauce
Mustard.
Q: What is smoked tempeh ?
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A: A fermented soybean cake sometimes mixed with whole grains like brown rice, or made entirely out of seeds, grains or other type of beans like chickpeas. It has been seasoned, smoked and sliced to resemble the flavors and looks of bacon. In reality humans like the smoky salty combo of flavors and not the actual taste of meat. You’ll see, go veggie!Â
Avocado Tempeh Sandwich ~ TLT
How to prepare the best vegan smoky tempeh avocado sandwich with lettuce and tomato.
Servings 1 sandwich
Calories 382kcal
Ingredients
- 5 strips smoked tempeh
- 2 slices whole-grain bread
- 2-4 slices heirloom tomatoes
- 1 avocado
- 1 scallion -chopped
- 1/2 chili pepper -chopped
- 1 tbsp cilantro leaves -roughly chopped
- 1/2 lemon
- 1 pinch sea salt
- 1 clove garlic
- 1/3 cup salad greens
Instructions
- Cut the avocado in half and discard the pit. Scoop the flesh into a bowl and mash together with the scallion, cilantro, a pinch of sea salt and a good squeeze of lemon to taste. Refrigerate until needed.
- Heat up a seasoned cast iron plat cover medium flame. Pan sear the tempeh strip until golden brown all over. (You might want to add a tiny drizzle of olive oil to the skillet for this).
- Meanwhile lightly grill or toast the bread.
- Use the garlic clove to rub the inside of each slice of the bread before slathering a layer of guacamole on top.
- Add the greens, a squeeze of lemon, 2 slices of tomato and a pinch of sea salt.
- Add the tempeh strips, another 2 slices of tomato. Top with the other guacamole slathered slice of bread and enjoy.
Nutrition
Calories: 382kcal | Carbohydrates: 30g | Protein: 7g | Fat: 30g | Saturated Fat: 4g | Sodium: 75mg | Potassium: 1249mg | Fiber: 16g | Sugar: 5g | Vitamin A: 1230IU | Vitamin C: 94.7mg | Calcium: 38mg | Iron: 1.7mg
Environmental Information
Go Vegan:
Orange Avocado Salad
Chickpea Avocado Salad
Avocado Potato Salad
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I made these open faced an dthey were a hit with every single person. As a matter of fact I had to go back into the kitchen and make some more, the only problem was nobody believe me these are vegan. A good problem to have in my opinion, next party I’m hosting will make these in bite size pieces. A must make at least twice a week now.