Tempeh "Bacon," Lettuce, and Tomato Sandwich
A vegetarian twist on the classic BLT sandwich featuring crispy tempeh bacon, roasted cherry tomatoes, fresh avocado, and basil leaves on toasted sourdough bread. Perfect for a hearty lunch or light dinner.
Ingredients
- •1 batch Tempeh Bacon
- •2 cups cherry tomatoes
- •2 tablespoons mayonnaise
- •4 slices sourdough bread
- •½ large avocado
- •¼ cup basil leaves
- •2 leaves romaine lettuce
Cooking Instructions
- 1.
Prepare marinade for Tempeh Bacon in a shallow dish, adding tomatoes along with tempeh. Cover and chill at least 2 hours or up to 4.
120 min
- 2.
Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Arrange tempeh on one-half of sheet and tomatoes on remaining half in a single layer. Bake, tossing tempeh and basting with marinade after 10 minutes, until tempeh is crispy and tomatoes are shrunken and sweet, 30-33 minutes.
33 min
- 3.
Divide mayonnaise between 2 slices of bread. Top with tempeh and roasted tomatoes. Arrange avocado slices, basil, and romaine over, then top with remaining slices to close sandwich.
5 min
