TTLA Sandwich

Ingredients

• 2 packages (8 oz each) Tempeh
• 3 tbsp Soy Sauce
• 2 tbsp Maple Syrup
• 2 tsp Smoked Paprika
• 1 tsp Garlic Powder
• 2 tbsp Olive Oil
• ¼ cup Vegan Mayonnaise
• 2 cloves Garlic
• 2 tsp Lemon Juice
• 2 whole Tomatoes
• 2 whole Avocado
• 2 cups Romaine Lettuce
• ½ cup Dill Pickles
• 8 whole Sandwich Bread

Instructions

1. In a bowl, whisk together soy sauce, maple syrup, smoked paprika, and garlic powder. Add the sliced tempeh and toss to coat. Let marinate for at least 5 minutes.
2. Heat olive oil in a large skillet over medium-high heat. Add the marinated tempeh strips and cook for 3–4 minutes per side until caramelized and crispy. Remove from heat and set aside.
3. While the tempeh cooks, stir together the vegan mayonnaise, minced garlic, and lemon juice in a small bowl to make the garlic aioli. Season with salt and pepper to taste.
4. Toast the bread slices until golden. Spread a generous layer of garlic aioli on one side of each slice.
5. Layer the tempeh bacon, tomato slices, avocado slices, romaine lettuce, and dill pickles onto 4 of the bread slices. Top with the remaining slices, aioli-side down, and serve immediately.