Tempeh "Bacon," Lettuce, and Tomato Sandwich

no meat, no problem soy lettuce tomato sandwich lunch

Katherine Sacks

Makes 2 sandwiches

Source

Ingredients

1 batch Tempeh Bacon

2 cups cherry tomatoes (about 10 ounces), halved

2 tablespoons regular or vegan mayonnaise

4 slices sourdough bread, grilled or toasted

1/2 large avocado, thinly sliced just before serving

1/4 cup basil leaves, coarsely torn

2 crisp romaine leaves

Method

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.