Tempeh BLT
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.
For 4 servings
- 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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice tempeh exactly 1/8 inch thick for maximum surface area and crispiness.
- 2Pat tempeh dry before marinating to help it absorb the smoky marinade better.
- 3Don't overcrowd the pan; fry in batches to ensure each strip gets golden and crispy.
- 4Use ripe, in-season tomatoes for the juiciest, most flavorful layers.
- 5Assemble sandwiches just before serving to keep the tempeh crispy and bread from getting soggy.
- 6Toast bread on a dry skillet for extra crunch and a light char that complements the smoky tempeh.
Adapt it for your goals.
Gluten-free
Use gluten-free tamari instead of soy sauce and serve on gluten-free bread to make this recipe celiac-friendly without losing the smoky flavor.
low oilLow-oil
Air-fry the marinated tempeh strips at 375°F for 8-10 minutes, shaking halfway, for a lighter version that still gets crispy.
spicySpicy
Add 1/2 teaspoon of cayenne or sriracha to the marinade for a spicy kick that cuts through the rich mayo and tempeh.
avocado BLTAvocado BLT
Add sliced avocado to the sandwich for extra creaminess and healthy fats, turning it into a Tempeh BLAT.
Why this is on our healthy list.
High in Plant Protein
Tempeh is a fermented soy product packed with protein, making this sandwich a satisfying meatless meal that supports muscle repair.
Probiotic-Rich
Because tempeh is fermented, it contains beneficial probiotics that aid digestion and gut health.
Good Source of Fiber
Whole-grain bread and tempeh provide dietary fiber, promoting fullness and healthy digestion.
Lower in Saturated Fat
Compared to a traditional BLT with bacon, this plant-based version uses tempeh, which is naturally low in saturated fat and cholesterol-free.
Frequently asked questions
Yes, bake marinated tempeh strips on a parchment-lined sheet at 400°F for 12-15 minutes, flipping halfway, until crispy.
