This is one of my favorite sandwiches of all time. Ever since watching Tabitha Brown try the version at Whole Foods back in the day, I’ve been obsessed with making my own versions. In this version, I thinly sliced the tempeh to look like bacon strips, and they fit beautifully on some nice wide pieces of toasted sourdough bread. Everything works in harmony, everything is delicious, y’all gotta try this one!
TEMPEH B.L.A.T.
ingredients
one 8oz block tempeh, cut into 6 long, thing strips (or cut however works best for you)
avocado oil, as specified below
3 tablespoons maple syrup
1 heaping tablespoon smoked paprika
1 red onion, thinly sliced
1/4 cup apple cider vinegar
Kosher salt, as specified below
1/2 teaspoon organic sugar
1 teaspoon red pepper flakes
1 small head lettuce, shredded
1 tomato, thinly sliced
1 avocado, thinly sliced
1 cup plain vegan yogurt or mayo
1 heaping tablespoon chipotles in adobo
toasted sourdough bread slices
preparation
Preheat an oven to 425 F. Place on a tray with an elevated rack, brush avocado oil over each slice, season each with Kosher salt, then place in the oven to roast for 25 minutes, rotating the tray halfway through. When finished, remove and allow to cool. While it cools, place a stainless steel saute pan over medium heat and warm for two minutes. Add two tablespoons avocado oil, maple syrup, and the smoked paprika to the pan along with a few pinches Kosher salt. Immediately cut the heat on the stove after adding the smoked paprika, and then stir everything together. Take the tempeh slices and place them in the pan to coat with the sauce. Once coated, commonplace the tempeh slices back on the elevated rack tray and back into the oven at a lower temp of 350°F for another four to five minutes. Remove and allow to cool.
While all that is going, prep all of the veggies and fixings for the sandwich. mix together the vegan yogurt/mayo and chipotles in adobo, along with a few pinches Kosher salt for the sauce. Layer the sauce, shredded lettuce, tempeh bacon, pickled red onion, tomato (with salt on top), avocado, and the final piece of bread with more sauce. Wrap up, slice in half, and enjoy.
