TEMPEH "BACON," LETTUCE, AND TOMATO SANDWICH

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Tempeh

This modern take on the classic B.L.T. uses protein-packed marinated tempeh as a vegetarian substitute for bacon, grills the bread for charred flavor, and adds roasted cherry tomatoes for a sweet finish.

Provided by @MakeItYours

Number Of Ingredients 7

1 batch Tempeh Bacon
2 cups cherry tomatoes (about 10 ounces), halved
2 tablespoons regular or vegan mayonnaise
4 slices sourdough bread, grilled or toasted
1/2 large avocado, thinly sliced just before serving
1/4 cup basil leaves, coarsely torn
2 crisp romaine leaves

Steps:

  • Preparation Prepare marinade for Tempeh Bacon in a shallow dish, adding tomatoes along with tempeh. Cover and chill at least 2 hours or up to 4. Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Arrange tempeh on one-half of sheet and tomatoes on remaining half in a single layer. Bake, tossing tempeh and basting with marinade after 10 minutes, until tempeh is crispy and tomatoes are shrunken and sweet, 30-33 minutes. Divide mayonnaise between 2 slices of bread. Top with tempeh and roasted tomatoes. Arrange avocado slices, basil, and romaine over, then top with remaining slices to close sandwich.

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