T.L.T. – Tempeh Lettuce Tomato Sandwich

 

 

Serves 2 / Time: 30 min (+40 min marinating)

• 170 g / 6 oz tempeh
• 1 medium tomato sliced horizontally
• 5-6 large leaves lettuce
• 2 sandwich buns or 4 slices of bread

Tempeh-Bacon marinade:

• 2 Tbs lemon juice (about 1/2 lemon) or 1 Tbs rice wine vinegar
• 2 Tbs soy sauce
• 2 Tbs maple syrup, molasses, or agave syrup
  
• 1/4 cup / 60ml water
• 1 Tbs tomato paste
• 1/2 in / 1 tspn fresh ginger finely chopped
• 1 clove garlic finely chopped
• 1/2 small red onion or shallot finely chopped
• 1 tspn herbs de provence (or mix of dried thyme, sage, basil, oregano, rosemary)
• 1/2 tspn coriander ground
• 1/2 tspn black pepper ground
• 2 Tbs oil + 1 tspn sesame oil

STEPS :

1. Mix all marinade ingredients well in a medium-large frying pan.
2. Cut tempeh into approx 1/2 in / 1 cm slices (3 or 4 pieces for each sandwich).
3. Coat strips on both sides, marinate for 40 min, turning slices after 20 min.
4. Heat pan with tempeh+marinade on medium-low. Bring to simmer, cook partially covered until marinade is about half gone, about 10 min. Flip slices, fry until all liquid is gone, tempeh slices are golden brown, slightly charred and crispy, about 5-10 min more.
5. Arrange lettuce leaves, braised tempeh, and tomato on bread and serve!

Variations:
Use 1/4 cup of apple juice instead of water for more flavor. Add sprouts or salad greens to boost the raw  factor.
Some like it hot: Add 1/2 tspn red chili flakes or a small, chopped red or green chili for the marinade. 
Grilled TLT: Spread sandwich bread slices with vegan margarine and fry until golden brown and toasted before assembling.
 
 
SOURCE:
http://www.lotusartichoke.com/tempeh-lettuce-tomato/