Reconstructed BLT... Tempeh, Kale and Heirloom Tomato Sandwiches
 
 
This is the tempeh marinade we use for our BLT style sandwiches. Only we use tempeh, kale and tomatoes (TKT). It's also good with some kimchi sauerkraut. Toast your bread (Rob uses a sprouted grain bread and I use a gluten free/yeast free bread that we picked up at the same store) then slather our toast with vegan mayo; add the tempeh, kale, sliced tomatoes, salt and pepper and enjoy! (Additional sandwich topping options include sprouts, avocado, and cilantro.)
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Ingredients
  • 1 package of Tempeh
  • 4 cloves of crushed garlic
  • 1 Tbs grated ginger
  • 1 Tbs hoisin sauce
  • 1 Tbs olive oil
  • Juice of 1 lime
  • Water (as needed)
Instructions
  1. Slice tempeh and place into a shallow dish.
  2. Blend the marinade ingredients together and pour over tempeh.
  3. Add just enough water to cover the tempeh and place in the refrigerator for at least an hour or overnight.
  4. To cook the tempeh warm your frying pan and 1 Tbs olive oil on medium-high heat, add the tempeh and cook until golden brown. (I made sure to leave on as much of garlic and ginger on the tempeh as I could so it would get yummy and crispy… this proved to be my favorite part.)
Notes
We had more then enough tempeh for our sandwiches so we were able to allow the tempeh to marinade longer in the fridge before we enjoyed it again.
Recipe by 1 Happy Healthy Family at https://1happyhealthyfamily.com/reconstructed-blt-tempeh-kale-and-heirloom-tomato-sandwiches/