I love a good BLT. There’s something so satisfying about a simple sandwich with really high-quality ingredients that ticks all the boxes. I love to stack this sandwich high on toasty fresh baked bread with juicy heirloom tomatoes, crunchy lettuce, creamy vegan mayo, and as much tempeh bacon as I can fit in my mouth. Alright, my mouth is watering so I have to get on with it.
As an Amazon Associate I earn from qualifying purchases.
First and foremost, what is tempeh? Well to make it sound as appealing as possible, it’s fermented soybeans bound together into a cake. Yum. But seriously, I know it looks weird af and it sounds unappealing but with a little love and attention, it turns out to be really good. It’s also packed with nutrients, prebiotics, protein and is just a powerhouse of goodness.
Now that I’ve sold you on trying it, I know you’re thinking, “but does it taste like bacon?” and the answer is simple. Not really. It has similar flavors to bacon, smokey, maply, salty, but it has a totally different texture. It’s not fatty, there’s no meatiness to it, it’s just not bacon in the texture department. However, when you crisp it up in a pan and stack it high on a sandwich, it’s hard to tell the difference and this tempeh bacon is leagues above any fakon I’ve tried. That stuff is disgusting.
The real MVP in this one is the marinade. The soy sauce brings the salt, the paprika and cumin bring a floral smokiness, and the maple syrup brings the sweetness. And then there’s the liquid smoke. This stuff is just straight smoke in a bottle. It’s easy to overdo it so be gentle. You can always add more but you can’t take it away. The recipe calls for 15 minutes of marination but you really could get away with longer. Sometimes I’ll marinate my tempeh in the morning and then fry it for sandwiches at night. Then you just fry it up nice and crispy and you’re good to go. Bacon who?
Also, because I always get asked every time I post a tempeh recipe, I use the Trader Joe’s brand of tempeh. It’s the best flavor I’ve found and is only $2 a pack.
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 1 tsp maple syrup
- 1 tsp liquid smoke
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp hot sauce of your choice
- a generous pinch of salt and pepper
- 1 package tempeh
- Slice the tempeh as thinly as possible without it falling apart in long strips.
- In a small bowl or container, mix all ingredients except tempeh. Add tempeh into the marinade esuring it’s completely coated and allow to soak for 15 minutes.
- Heat cooking oil of your choice in a medium pan on medium-high heat. Add slices in a single layer and fry for 2 minutes on each side. You will have to work in batches.
- Drain excess oil on a paper towel lined plate.
This refrigerates well and is delicious both warm and cold.