If you're a fan of the classic BLT but want a wholesome, plant-based twist, this TLT Tempeh Lettuce & Tomato Toast is for you! Made with marinated tempeh, fresh butter lettuce, juicy tomatoes, and a creamy spread on sourdough, it's a nutrient-packed and satisfying meal. Perfect for lunch or a light dinner!
Ingredients:
- 2 slices sourdough
- Dr. Fuhrman Nuttynaise (or your favorite plant-based spread)
- Butter lettuce
- Tomato, sliced
- Tempeh, sliced
- Microgreens for garnish
Tempeh Marinade:
- 1 tbsp coconut aminos
- 2 tbsp date syrup
- 2 tsp balsamic vinegar
Instructions:
- Heat a pan over medium heat and add a splash of veggie broth.
- Sauté the tempeh for about 5 minutes on each side.
- Add the marinade, flipping the tempeh a few times until coated and caramelized. Cook for another few minutes until golden brown. (If you want it crispier, try baking at 375°F for 15-20 minutes, flipping halfway.)
- Toast the sourdough slices to your preferred crispness.
- Spread Nuttynaise on each slice of toast.
- Layer on the butter lettuce, tomato slices, and tempeh.
- Top with microgreens and serve!
Why You'll Love This TLT:
✔ High in protein and fiber from tempeh
✔ Naturally sweet and tangy marinade
✔ A crunchy, satisfying texture
✔ Completely plant-based and packed with nutrients
Give this TLT a try and let me know how you like it! Want even crispier tempeh? Try baking it next time and share your results. Happy cooking!
XOXO,
Cara