Whole Food, Plant-Based Recipe The “TLT” (Tempeh, Lettuce, and Tomato) Sandwich

Recipe courtesy of Jillian Mariscal, PPMNY Culinary Educator

This recipe is a twist on the classic BLT (bacon, lettuce, and
tomato) sandwich. Tempeh is made with whole fermented
soy. It can be marinated or seasoned and added to any dish,
grilled, baked, or sautéed. This sandwich combo can go with
many more of your favorite vegetables, so don’t be shy to
add and customize your own!

Ingredients

  • Loaf of whole grain bread

  • 1 avocado, sliced
  • 1 bunch of microgreens (like sunflower or bean sprouts)
  • 1 tomato, sliced
  • 1 cucumber, peeled and sliced lengthwise
  • 1 bunch of kale, de-stemmed
  • 1 bunch of fresh basil
  • 8 smoked tempeh slices

Instructions

1. Slice the loaf of bread and toast the slices. Set aside.
2. Put tempeh slices in a non-stick pan on medium heat. (Add just a little bit of water if
you do not have a non-stick pan.)
3. Cook for 5 minutes on each side or until brown.
4. Wash and rinse tomato, cucumber, kale, and basil.
5. Dry the kale and remove the hard spines in the center by scoring off the leaves,
leaving a strip of leaves.
6. Assemble the sandwich. First place the kale and tomato on a slice of bread. Then
stack with 2 tempeh slices, avocado, basil, and microgreens. Feel free to add
additional toppings.