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