TLT – Tempeh, Lettuce, & Tomato

Tempeh Lettuce Tomato

Ingredients

  • 1 (8 oz.) package tempeh
  • ¼ cup soy sauce
  • 3 Tbsp. pure maple syrup
  • 1 tsp. liquid smoke
  • 4 Tbsp. melted coconut oil, divided
  • 6 ciabatta rolls, sliced in half
  • 2 slices greenhouse tomato, quartered
  • 1 large lettuce leaf
“The Good Sauce”
  • 4 Tbsp. mayonnaise
  • 2 tsp. ketchup
  • 2 tsp. maple syrup
  • 2 tsp. minced garlic
  • 1 Tbsp. soy sauce

 

Directions

  1. Cut the tempeh crosswise into 12 strips. In a medium-size bowl, mix together the soy sauce, maple syrup, liquid smoke and 2 Tbsp. coconut oil. Add the tempeh strips and toss to coat. Cover and marinate for 10-15 minutes.
  2. Meanwhile, in a small bowl mix together “The Good Sauce” ingredients. Cover and place in the refrigerator until ready to assemble.
  3. In a sauté pan, heat the remaining 2 Tbsp. coconut oil over medium-high heat. Cook the tempeh for 2 minutes per side, until browned and crispy.
  4. Using the toaster, adjust the browning control to setting 4 and place 2 slices of bread in the toasting slots. Press the lever down fully to begin toasting cycle. Repeat with remaining slices.
  5. For assembly, spread “The Good Sauce” among 6 ciabatta halves. Layer with tempeh “bacon”, tomato and lettuce. Top with remaining ciabatta bun.

Source: Russell Hobbs

 

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