Recipe: Grilled Tempeh Bacon, Avocado and Tomato Melt

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by Caryn Dugan, STL Veg Girl

KMOV.com

Posted on May 15, 2013 at 4:27 PM

Tempeh marinade
3 TBS soy sauce
1TBS liquid smoke
1 TBS maple syrup
1 TBS apple cider vinegar
1 TBS olive oil
1TBS tomato paste
¾ C vegetable broth
2 garlic cloves, crushed
8 oz tempeh, cut width wise into 8 even slices
1 TBS olive oil

In a wide bowl, whisk together the soy sauce through the garlic and allow the tempeh to marinate for about an hour. 
Preheat a large pan over medium heat and pan fry the tempeh in oil until cooked through. 

Whole grain sandwich bread
Earth Balance buttery spread
2-3 ripe avocados, sliced to about 1/4 “ thick
1 beefsteak tomato

Butter one side of the bread and face down in a hot skillet, quickly stack one layer of slices of avocado, tempeh bacon, one slice of tomato and another layer of avocado.  Top with another piece of bread and butter the top of that piece as well (just as if you were making a grilled cheese sandwich).

Over medium-high heat, allow the sandwich to grill for about 3-4 minutes.  Press down with a spatula a few times.  Flip the sandwich and repeat. Once the bread begins to brown a bit, remove from heat and serve immediately. 

TIP:  If you’re worried about the ingredients falling out of the bread when you flip it, you can mash up the avocado and spread it on the bread instead of using avocado slices. 

 

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