This modern take on the classic B.L.T. uses protein-packed tempeh as a vegan substitute for bacon. Pan fried to lock in the flavour of the sauces, then baked, and stuffed between two slices of bread along with your usual suspects. It’s possibly the perfect sandwich!
Preheat oven to 200°C (400°F). Slice tempeh into thin strips.
In a frying pan, whisk together tamari, maple syrup (optional), chili powder, apple cider vinegar, and salt and pepper. Place the tempeh strips in the frying pan, submerging them in the sauce. Bring to a gentle simmer until most of the sauce is absorbed into the tempeh, about ten minutes.
Transfer the strips onto a lined baking tray, and bake for ten minutes.
Rinse and slice tomato into thick slices. Rinse and dry lettuce leaves. Slice the avocado lengthwise all the way around the pit, then gently twist each side to open it. Scoop out the flesh and cut into slices.
Assemble the sandwich by spreading avocado on the bread, then layering tomato slices, lettuce leaves, tempeh strips, and mayo. Enjoy!