Tempeh BLT

Instructions

1. 1

   Prepare the Tempeh and Marinade (15 mins)

   • Optional but recommended: Place the whole block of tempeh in a steamer basket over boiling water. Steam for 10 minutes to remove any bitterness. Let it cool slightly.
   • Slice the tempeh block into thin strips, about 1/8-inch thick.
   • In a shallow dish, whisk together the soy sauce, maple syrup, liquid smoke, smoked paprika, garlic powder, and black pepper.
   • Add the tempeh strips to the marinade, gently tossing to ensure each piece is fully coated. Let it marinate for at least 10-15 minutes, or longer for more flavor.
2. 2

   Cook the Tempeh Bacon (5-8 mins)

   • Heat the vegetable oil in a large skillet or cast-iron pan over medium-high heat.
   • Carefully place the marinated tempeh strips in a single layer, being careful not to overcrowd the pan. Cook in batches if necessary.
   • Fry for 2-4 minutes per side, until the edges are crispy and the tempeh is deeply browned and caramelized. Watch closely as the maple syrup can cause it to burn.
   • Remove the cooked tempeh from the pan and place it on a plate lined with a paper towel to absorb any excess oil.
3. 3

   Assemble the Sandwiches (2 mins)

   • While the tempeh is cooking, toast the 8 slices of bread to your desired crispness.
   • Spread a generous layer of vegan mayonnaise on one side of each slice of toasted bread.
   • On 4 of the slices, layer a leaf of romaine lettuce, a few slices of fresh tomato, and a generous amount of the crispy tempeh bacon.
   • Top with the remaining 4 slices of bread, mayo-side down. Slice the sandwiches in half diagonally and serve immediately for the best texture.