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.

Author: Jule’s Menu

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 16 minutes

Total Time: 26 minutes

Servings: 2 Servings

Calories: 394 kcal per serving

Ingredients

8 ounces - tempeh
1 tsp - smoked paprika
¼ tsp - smoked salt
¼ tsp - cayenne pepper
1 tsp - cornstarch
2 tablespoons - tomato paste
1 tbsp - soy sauce
1 tbsp - rice vinegar
1 tbsp - avocado oil
1 tbsp - agave syrup
4 slice - sandwich bread
1 - beefsteak tomato
pinch - salt and pepper
2 teaspoons - mayonnaise
2 teaspoons - ketchup
1 small handful - arugula

Instructions

Cut the tempeh into thin slices, about ¼ inch (0.5 cm) thick.
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.
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.
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.

Nutrition