Ingredients
Dry
- 8 ounces Tempeh (1 block, preferably organic)
- 1 teaspoon Garlic Powder
- 1 teaspoon Smoked Paprika
- 0.5 teaspoon Black Pepper (freshly ground)
Other
- 8 slices Bread (your favorite vegan bread, sourdough or whole grain recommended)
- 4 leaves Romaine Lettuce (or butter lettuce)
- 2 medium Tomatoes (ripe, thinly sliced)
Wet
- 2 tablespoons Organic Grade B Maple Syrup (dark, robust flavor)
- 1 teaspoon Liquid Smoke (hickory or mesquite flavor)
- 2 tablespoons Tamari (or Soy Sauce)
- 1 tablespoon Apple Cider Vinegar
- 1 tablespoon Olive Oil (for marinade)
- 0.5 cup Vegan Mayonnaise (or to taste)
Method
- 1. Slice the block of tempeh lengthwise into thin strips, about 1/8 to 1/4 inch thick. This will give you 'bacon-like' pieces.
- 2. In a shallow dish or bowl, whisk together the maple syrup, liquid smoke, tamari (or soy sauce), apple cider vinegar, olive oil, garlic powder, smoked paprika, and black pepper.
- 3. Add the sliced tempeh to the marinade, ensuring all pieces are well coated. Let it marinate for at least 15 minutes, or up to 30 minutes for a deeper flavor. Gently toss a few times during marination.
- 4. Heat a large non-stick skillet or cast-iron pan over medium heat. Add the marinated tempeh strips in a single layer (you may need to do this in batches to avoid overcrowding).
- 5. Cook the tempeh for 3-5 minutes per side, until golden brown, slightly crispy, and caramelized. Adjust heat as needed to prevent burning. Alternatively, bake on a parchment-lined baking sheet at 375°F (190°C) for 15-20 minutes, flipping halfway.
- 6. While the tempeh is cooking, slice your tomatoes and wash/pat dry the lettuce leaves. Toast your bread slices to your desired crispness.
- 7. To assemble the BLT, spread a generous layer of vegan mayonnaise on one side of each toasted bread slice.
- 8. Layer one slice of bread with crispy tempeh bacon, then add fresh lettuce leaves, and finally a layer of sliced tomatoes. Top with another slice of bread.
- 9. Cut the sandwiches in half, if desired, and serve immediately.
Chef's notes
For an extra smoky flavor, you can add a pinch of smoked salt to the marinade. If you prefer a less oily option, baking the tempeh works wonderfully and still yields crispy results. Adjust the amount of liquid smoke to your preference, starting with less and adding more if desired.