Tempeh, Lettuce, and Tomato (TLT)
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Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 8 oz package tempeh
  • 2 tbsp. maple syrup
  • 2 tbsp. low sodium soy sauce (or liquid aminos + a pinch of salt)
  • 1 tbsp. liquid smoke
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ tsp garlic powder
  • ¼ tsp smoked paprika
  • 8 slices bread (any kind)
  • Tomato, sliced
  • Lettuce
  • Optional: mayo (regular, light, vegan, whatever you prefer)
Instructions
  1. Slice the tempeh into ~ ¼ inch slices (Mine was a rectangle, so I cut short pieces and got 24 - 30).
  2. Combine all of the ingredients from maple syrup to paprika in a bowl or sealable plastic bag. Marinate 30 minutes to 24 hours.
  3. Over medium/high heat, add the tempeh slices to a skillet (greasing with EVOO or nonstick spray) with 2 tbsp. of marinade. Cook in batches if your skillet isn't large enough to fit all of the slices at once. Flip after 2 - 3 minutes when the marinade has been reduced and cook an additional 2 - 3 minutes. The tempeh will get a little crispy but will not get as crispy as bacon.
  4. Assemble sandwiches with ¼ of the tempeh, lettuce, and slices of tomato on a slice of bread and top with an additional slice. Repeat to make 4 sandwiches total. Use mayo on bread, if desired.
Notes
Nutritional estimate not provided -- this will vary greatly based on the bread you use.
Prep time assumes 30 minute marinade.
For a gluten free version, make sure your bread and soy sauce (or liquid aminos) are gluten free. For some reason, low sodium soy sauces have the best umami flavor for making faux meats, in my opinion.
Nutrition Information
Serving size: 1 sandwich
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2014/08/18/tempeh-lettuce-and-tomato/