Smoky Tempeh Sandwich Slices
These smoky tempeh slices are perfect for serving in sandwiches. Add some lettuce, slices of juicy tomato and a dollop of mayonnaise and you have a delicious vegan alternative to the classic BLT… the TLT!
- 1 tsp smoked paprika
- 1 tsp minced garlic
- 2 TBSP reduced salt soy sauce or tamari (for a GF option)
- 1 TBSP tomato puree (paste)
- 1 TBSP apple cider vinegar
- 1½ TBSP extra virgin olive oil
- 2 TBSP maple syrup
- 1 TBSP water
Slice the tempeh as thinly as possible and place in a wide, flat bottom dish.
In a small bowl, whisk together all the marinade ingredients. Pour over the tempeh and stir through, making sure both sides are coated in the marinade. Leave for five minutes (can be left longer).
Heat a large non-stick frying pan (skillet) on medium heat. Arrange some tempeh slices in a single layer in the pan. (You can spoon some of the extra marinade onto the slices if you wish, for an even deeper flavour). Cook the tempeh, flipping regularly until it is browned on both sides and all the liquid has evaporated (I find this takes me about six minutes in total). Transfer to a plate and repeat the process with the remaining tempeh slices.
The tempeh can be eaten straight away or stored in an airtight container in the fridge for 48 hours.
* I used Tofoo tempeh, currently available in the UK from Tescos, Waitrose and Sainsbury's (in the vegetarian/vegan chiller cabinet). Tempeh is also available from independent health food shops.
The recipe is lightly adapted from The Happy Pear’s Vegan ‘Bacon’ so a huge thank you to Steve and Dave for the inspiration, and for showing me a way to prepare tempeh that’s not only delicious but super easy too!