americanEasyeggetariandairy freenut free

Tempeh BLT

Name: Tempeh BLT
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: american
Ingredients: 8 oz tempeh (sliced into thin strips, about 1/8 inch thick); 2 tbsp soy sauce (for the marinade); 1 tbsp maple syrup; 1 tsp liquid smoke; 1 pinch smoked paprika; 1 pinch garlic powder; 1 pinch black pepper; 2 tbsp oil (for pan-frying); 8 slices bread (sourdough or whole wheat, sliced); 4 tbsp mayonnaise; 2 pcs tomato (medium, ripe, sliced into rounds); 8 pcs lettuce (large leaves, washed and dried); 1 pinch salt

RATING

4.4/5(42)

TASTE SCORE

8/10

A smoky, crispy plant-based twist on the classic diner sandwich. Thinly sliced tempeh is marinated in a savory-smoky sauce and pan-fried until golden and crisp, then stacked on toasted bread with juicy tomato, cool lettuce, and a swipe of creamy mayo. Ready in under 30 minutes and just as satisfying as the original.

PREP

10m

COOK

12m

SERVES

1 PIECE

448 cal

SERVINGS

METHOD · 6 STEPS

prep
Slice the tempeh and make the marinade.
1.Slice the block of tempeh into thin strips, about ⅛ inch thick.
2.In a mixing bowl, whisk together soy sauce, maple syrup, liquid smoke, smoked paprika, garlic powder, and black pepper.
prep · ~5 min
Marinate the tempeh strips.
Add the tempeh strips to the marinade and gently toss to coat. Let sit for 5 minutes while you prepare the other ingredients.
fry · ~8 min
Pan-fry the tempeh until crisp.
1.Heat oil in a large skillet over medium heat.
2.Place the marinated tempeh strips in a single layer in the hot skillet.
3.Cook for 3 to 4 minutes per side, until deep golden brown and crispy at the edges.
4.Transfer to a plate lined with paper towels and sprinkle with a pinch of salt.
TIPWork in batches if needed. Overcrowding the pan will steam the tempeh instead of crisping it.
roast · ~3 min
Toast the bread.
Toast the bread slices in a toaster or on a dry skillet until golden and crisp.
assemble
Assemble the sandwiches.
1.Spread 1 tablespoon of mayonnaise on two slices of toasted bread.
2.Layer 4 to 5 pieces of crispy tempeh on one slice.
3.Top with tomato rounds and 2 lettuce leaves.
4.Close the sandwich with the second slice of bread, mayo-side down.
5.Repeat for the remaining three sandwiches.
serve
Slice and serve immediately.
Cut each sandwich in half diagonally and serve right away while the tempeh is still warm and crisp.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Slice tempeh exactly 1/8 inch thick for maximum surface area and crispiness.
2
Pat tempeh dry before marinating to help it absorb the smoky marinade better.
3
Don't overcrowd the pan; fry in batches to ensure each strip gets golden and crispy.
4
Use ripe, in-season tomatoes for the juiciest, most flavorful layers.
5
Assemble sandwiches just before serving to keep the tempeh crispy and bread from getting soggy.
6
Toast bread on a dry skillet for extra crunch and a light char that complements the smoky tempeh.

RECIPE VARIATIONS