- HP
- LC
Tempeh BLT
Looking for a vegetarian BLT that's just as satisfying as the original? This tempeh BLT swaps bacon for smoky, crispy tempeh, creating a sandwich that's naturally higher in protein and fiber while still delivering plenty of savory flavor. Paired with juicy tomatoes and peppery arugula instead of lettuce, it's an easy lunch or quick dinner you'll want to make again.
Ingredients
Instructions
- Step 1
Cut the tempeh into thin slices, about ¼ inch (0.5 cm) thick.
- Step 2
In a shallow baking dish or similar container, whisk together the paprika powder, smoked salt, cayenne pepper, cornstarch, tomato paste, soy sauce, rice vinegar, avocado oil, and agave syrup until smooth. Add the tempeh slices and gently turn them with a spatula until evenly coated in the marinade.
- Step 3
Preheat the air fryer to 375°F (190°C) for 3 to 4 minutes. Arrange the tempeh slices in a single layer in the air fryer basket, working in 2 batches if needed. Cook for 8 to 9 minutes, turning halfway through, until the edges are browned and crispy. Alternatively, bake the tempeh on a parchment-lined baking sheet at 400°F (200°C) for 18 to 20 minutes, flipping halfway through.
- Step 4
Meanwhile, toast the bread. Slice the tomato and lightly season the slices with salt. Spread the mayonnaise and ketchup over the toasted bread. Layer with the arugula, tomato slices, and crispy tempeh, then top with the remaining slice of bread and serve.
@jules-menu
Hi, I'm Julia - a German recipe developer living in Los Angeles. I share easy recipes that are packed with flavor and made for busy everyday life. Every recipe is thoroughly tested to make sure it works in your kitchen. Many are surprisingly healthy, but all are designed to become recipes you'll make again and again. (PS: I started my recipe website in Germany, so if you're looking for my recipes in English, you'll find them exclusively here on OnlineCook.)
Per serving
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