Go Back

Tempeh Bacon BLT with Avocado

These savory tempeh bacon, lettuce, tomato and avocado sandwiches are loaded with protein at 25.5 grams per serving.
Prep Time15 mins
Cook Time15 mins
Marinating Time10 hrs
Course: Main Course
Cuisine: American
Keyword: Dairy-free, Easy, Fermented Foods, Gluten-Free, Probiotic, Sandwiches, Vegan, Vegetarian
Servings: 2 Sandwiches


Sandwich Ingredients

  • 1 8oz Block of tempeh
  • ½ tbsp Sunflower oil or other neutral oil (for cooking)
  • 2 Hoagie rolls or 4 large slices of bread
  • 1 Heirloom or vine-ripped tomato, sliced
  • 1 Ripe avocado, sliced (store in paper bag until ripe)
  • Red or green leaf lettuce, torn into sandwich-sized pieces
  • Spread of choice (vegan mayo, chipotle aioli, dijon mustard, etc./see note)
  • Plant based cheese slices (optional)


  • cup Liquid aminos
  • 2 tbsp Apple cider vinegar
  • 2 tbsp Worcestershire (anchovie-free if you're vegan!)
  • 1 tbsp Black strap molasses (pure maple syrup will also work)
  • 2 tsp Toasted sesame oil
  • 1 tsp Liquid smoke (I used mesquite)
  • 1 tsp Garlic powder
  • ¾ tsp Chipotle powder ( use less if you’re sensitive to spice)
  • ½ tsp Smoked paprika
  • ½ tsp Onion powder 


Preparing the Tempeh Bacon

  • In a small pot with a tight-fitting lid, add about 3/4-1 inch of water. Bring the water to a boil, add the block of tempeh and cover with lid. Reduce heat and simmer for 5-6 minutes, then drain the water and place the block of tempeh on a cutting board to cool. Once the tempeh is cool enough to handle, cut into 3/8 inch wide pieces.
  • Place all of the marinade ingredients in a ziplock bag, then add the tempeh slices. Remove as much air as possible before sealing the bag. Place the bag on it’s side in the fridge with the opening folded over the top to prevent leakage (or pace the bag inside a dish if you want to be extra careful). Marinate the tempeh for at least ten hours before moving on to the next step. 

Making The Sandwich

  • Once the tempeh is done marinating, heat oil in a non-stick pan over medium to medium-low heat (that’s about a 4 out of 10 on my stovetop). Remove tempeh slices from the marinade and add to the pan, being careful not to let the marinade interact with the hot oil (you may need to drain the tempeh or pat it dry before adding it). Cook tempeh for about 4 minutes on each side or until it starts to caramelize. Remove tempeh from pan and allow to cool. (I usually place the tempeh on a folded paper towel to absorb any excess oil).
  • When you’re ready to assemble your sandwiches, lightly toast the bread and add your spread of choice to either side. Then assemble the remaining ingredients however you see fit. Enjoy!


For a super simple sandwich spread, add roughly 2 parts mayo to 1 part dijon mustard, then add salt and pepper to taste.