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  • Writer's pictureMeagan Currell

tempeh BLT

If you follow me on Instagram then you know I’m obsessed with the tempeh BLT sandwich from Whole Foods, so I’ve recreated it at home! I get it all the time for lunch and recently decided that I can easily make this instead of spending $8.99 everyday…

This sandwich is vegan and can easily be made gluten free by using GF bread instead. I love the smoky flavor from the coconut aminos and I know you will too! You can add this tempeh bacon to anything (a carbonara is next on my list) or try the recipe below for this unreal sandwich.


4 oz tempeh

1 tbsp olive oil

3 tbsp smoky coconut aminos (from Trader Joe’s)

1 tbsp maple syrup

1 tsp paprika

1 pinch cayenne

2 slices sourdough bread

2 thick slices of tomato

3-4 pieces boston lettuce

1/2 small avocado

1 tbsp vegan mayo (I used primal kitchen)


1. preheat oven to 400F

2. slice tempeh in half lengthwise, and then cut into 1/2” thick slices

3. lay flat on a sheet pan and add olive oil, coconut aminos, maple syrup, paprika and cayenne

4. toss to coat tempeh in seasonings

5. place into the oven to bake for 15 mins (flip pieces of tempeh over halfway through)

6. toast 2 slices of sourdough bread and add mayo evenly to both slices

7. add lettuce to one piece of toast, topped with slices of avocado

8. lay tempeh flat on top of avocado, add tomato slices and the second piece of toast to finish

9. cut sandwich in half and enjoy!

prep time: 30 mins

nutrition: 890 calories, 33g protein, 69g carbohydrate, 54g fat, 9g fiber

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