Blend marinade ingredients and add the sliced tempeh. Marinate for 3 hours or overnight. Toss while marinating to make sure all the tempeh is covered
After marinating, set the oven to 350ºF
Place the slices of tempeh on a parchment-lined baking sheet and brush remaining marinade over the slices
Bake for 10-15 min, flip the slices and brush again with any leftover marinade and bake for another 10-15 min NOTE: Do check periodically to make sure the tempeh is not burning as oven temperatures may vary
Grill the bread and spread a layer of avocado on one slice
Top with arugula leaves, tempeh and sliced tomatoes
Spread the Roast Garlic Aioli on the other slice and close the sandwich pressing gently
Cut them in half and serve
Notes
Crispy Tempeh + Roast Garlic Aioli Sandwich
Mouthwatering and crunchy
Ingredients
Tempeh Marinade:
1/2 cup veg broth
2 Tbs apple cider vinegar
3 Tbs low-sodium tamari
3 Tbs maple syrup
1 Tbs olive oil
1/2 tsp chili powder
1/2 tsp smoked paprika
Freshly ground black pepper
Sandwich":
8 oz package of organic tempeh
8 slices of whole wheat sourdough (or regular) bread
Baby arugula
5-6 Tbs Roasted Garlic Aioli
2 avocados, mashed with some lime and salt (or Everything but the Bagel spice)
2 organic ripe tomatoes, sliced
Instructions
Blend marinade ingredients and add the sliced tempeh. Marinate for 3 hours or overnight. Toss while marinating to make sure all the tempeh is covered
After marinating, set the oven to 350ºF
Place the slices of tempeh on a parchment-lined baking sheet and brush remaining marinade over the slices
Bake for 10-15 min, flip the slices and brush again with any leftover marinade and bake for another 10-15 min NOTE: Do check periodically to make sure the tempeh is not burning as oven temperatures may vary
Grill the bread and spread a layer of avocado on one slice
Top with arugula leaves, tempeh and sliced tomatoes
Spread the Roast Garlic Aioli on the other slice and close the sandwich pressing gently
Cut them in half and serve
Notes
Makes 4 sandwiches