Tempeh Lettuce And Tomato Tlt Sandwich Food
TEMPEH "BACON," LETTUCE, AND TOMATO SANDWICH
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 Katherine Sacks
Categories No Meat, No Problem Soy Lettuce Tomato Sandwich Lunch
Yield Makes 2 sandwiches
Number Of Ingredients 7
Steps:
- 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.
TLT (TOFU, LETTUCE & TOMATO SANDWICH)
A smoky, mustard-chipotle sauce gives this baked tofu enough character to please even the most avid bacon fan. Make it a meal: add some oven fries and a tall glass of minty iced tea. To make ahead, prepare through step 4. Wrap the baked tofu in plastic wrap and refrigerate for up to 3 days. Note: canned chipotle peppers (smoked jalapeños) add heat and smokiness to dishes: the adobo sauce alone adds a spicy zest without extra heat. Look for small cans in the Mexican food section in large supermarkets. Once opened they will keep for up to 2 weeks in refrigerator or 6 months in the freezer. (I always freeze what I don't use in a recipe.)
Provided by Barb G.
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 475°F; coat a baking sheet with cooking spray, or use release foil.
- Combine mustard, soy sauce and 1/2 teaspoon adobo sauce in a small bowl.
- Slice tofu crosswise into eight 1/2-inch pieces; pat dry with a paper towel and place on prepared baking sheet; using a spoon, spread half the mustard mixture on one side of the tofu; turn the slices over and spread the remaining mixture on the other side.
- Bake the tofu for 20 minutes.
- Combine mayonnaise with the remaining 1/2 teaspoon adobo sauce in a small bowl; Spread the mixture on the toasted bread.
- Divide the tofu, lettuce and tomato among 4 slices of toast and top with the remaining toast to make 4 sandwiches, cut in half to serve, enjoy.
Nutrition Facts : Calories 284.4, Fat 11.7, SaturatedFat 2.1, Cholesterol 3.8, Sodium 714.7, Carbohydrate 34.6, Fiber 6, Sugar 6.6, Protein 15.2
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