Servings: 2
Prep time: 10 min
Cook time: 15 min
Ingredients
For the Tempeh:
- 8 oz (225 g) tempeh, sliced thinly (½-inch slices or strips)
- 2 tbsp soy sauce or tamari
- 1 tbsp maple syrup
- 1 tsp apple cider vinegar or lemon juice
- 1 tsp smoked paprika
- ½ tsp garlic powder
- 1 tsp olive oil
For the Sandwich:
- 4 slices whole-grain or sourdough bread (toasted if desired)
- 1 small avocado, mashed or sliced
- ½ cup lettuce, spinach, or arugula
- ¼ cup tomato slices
- 2–3 tbsp vegan mayo or hummus
- Optional: pickles, red onion, mustard
Instructions
- Marinate the Tempeh:
- In a small bowl, whisk together soy sauce, maple syrup, apple cider vinegar, smoked paprika, and garlic powder.
- Add tempeh slices and toss to coat. Let sit 5–10 minutes (longer for more flavor).
- Cook the Tempeh:
- Heat olive oil in a non-stick skillet over medium heat.
- Cook tempeh slices 3–4 minutes per side, until golden brown and slightly crispy.
- Assemble the Sandwich:
- Spread vegan mayo or hummus on bread slices.
- Layer lettuce, tomato, cooked tempeh, and avocado.
- Add optional pickles or red onion for extra flavor.
- Top with the other bread slice.
- Serve:
- Cut in half and enjoy warm or cold.
High-Protein Tips
- Use extra tempeh (up to 12 oz) for maximum protein
- Add sprouted lentils or edamame hummus
- Serve with a side of roasted chickpeas or a protein-rich soup
Storage
- Fridge: Tempeh can be cooked ahead and stored for 3–4 days
- Assemble sandwich fresh for best texture
