Recipe courtesy of Whitney English
Recipe courtesy of Whitney English
Watch how to make this recipe.
Tempeh, Lettuce and Tomato (TLT) Sandwich
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 1 triple-decker sandwich
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 855
- Total Fat
- 60 g
- Saturated Fat
- 18 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 16 g
- Sugar
- 11 g
- Protein
- 28 g
- Cholesterol
- 57 mg
- Sodium
- 1130 mg
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 1 triple-decker sandwich
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 855
- Total Fat
- 60 g
- Saturated Fat
- 18 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 16 g
- Sugar
- 11 g
- Protein
- 28 g
- Cholesterol
- 57 mg
- Sodium
- 1130 mg
Ingredients
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Directions
- Heat the oil in a medium skillet over medium heat. Add the tempeh bacon in a single layer and fry until cooked through, about 2 minutes per side.
- While the tempeh cooks, toast the bread and spread each slice with the mayonnaise .
- Top 1 slice of toast with half of the lettuce, tomatoes, avocado, carrots, sprouts and tempeh bacon. Repeat with a second slice of toast. Stack the toasts and close the sandwich with the third slice of toast.
- Cut the sandwich into quarters and enjoy!
Cook’s Note
You can absolutely make your own marinade for the tempeh but for the sake of time and ease, I like to buy pre-prepared tempeh bacon.
