Tempeh ‘Bacon’ BLTs, or also known as TLTs, are a classic in vegan comfort food. Tempeh just works really well here, and is such a clean, high-prebiotic fermented ingredient. If you’ve already got my Vegan ‘Bacon’ Marinade recipe and my Classic Vegan Mayonnaise recipe prepared, this is a quick and simple meal. However, you can always buy store-bought vegan mayonnaise, and then this would still be a relatively quick meal. Perfect for taking to a pot-luck or picnic or when wanting a lazy comfort meal.
- 250g tempeh
- 1/2 of my Vegan ‘Bacon’ Marinade recipe
- a couple tablespoons of my Classic Vegan Mayonnaise recipe or store-bought vegan mayonnaise
- 2 medium-sized tomatoes, thinly sliced
- half a head of a small lettuce (e.g. butter lettuce, iceberg lettuce, leaf lettuce, or Romaine lettuce), plucked, washed, & dried
- optional: one avocado, mashed with some salt, pepper, & a dash of lemon or lime juice
- a couple slices of sandwich bread
Baked Tempeh 'Bacon':
- To prepare the tempeh, first pre-heat the oven to 200°C (400°F). Line a baking sheet with a silicon baking mat or parchment paper.
- Unpack your tempeh, and slice the block into thin pieces (a couple millimeters thickness) to resemble bacon slices. Avoid very thick slices, but be careful not to slice them so thinly that they don't even form a full slice. See the picture for reference.
- Line the tempeh slices evenly onto the prepared baking sheet (without overlapping them), and bake in the preheated oven for 10 minutes. If you don't have my marinade recipe prepared, prepare the marinade in the meanwhile.
- Remove from oven, and dip each slice of tempeh into the marinade, and wipe off any excess marinade from each slice before placing it back onto the baking sheet. Repeat this process with all of the slices. There should be no excess marinade dripping onto the baking sheet as this will cause it to burn more easily. There should be just enough marinade to coat the tempeh thoroughly.
- Bake for about 8 - 12 more minutes, or until nicely browned and sort of crisp. Please keep an eye on your tempeh bacon because depending on several factors (such as the kind of tempeh, how thinly you sliced it, and your oven), the tempeh may need less or more time. If baked even slightly too long, it can cause the tempeh to burn.
- If you would like to grill or toast your bread slightly, start by doing so. If you would like your sandwiches on the softer side, proceed to assemble with step 2. Note: If you are preparing these sandwiches in advance, I do not recommend grilling or toasting them as they will lose their crisp.
- Place each slice of bread flat, and spread about a tablespoon of mayonnaise on each side.
- Then place one or two slices of lettuce on one side of the bread. If using the avocado mash, spread some on the lettuce.
- Top with the tomato and bacon slices. Close the sandwich with the second slice of bread. Then slice each sandwich into two if desired. Repeat the process for as many sandwiches you would like with the prep you have. Serve or pack to go!
• My bacon marinade recipe will yield enough marinade for 500g of tempeh, and in this recipe only 250g of tempeh is needed. So either you can prepare only half the marinade recipe, or prepare the full batch and save the remainder marinade in an airtight container in the fridge for future use like I do, for up to 2 months.
• If there are any remaining tempeh 'bacon' slices, they can be kept refrigerated for up to 3 days. Simply reheat in a preheated oven for 2 minutes or until warm (be cautious not to burn them); in a pan over medium heat until warm; or in a panini maker/grill press until warm.