Ingredients

• 8 oz tempeh
• 3 tbsp low sodium soy sauce or coconut aminos
• 1 tsp liquid smoke
• 1 tsp maple syrup
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 2 tbsp vegan mayonaise
• 1 tomato
• 4 slices sourdough bread or buns
• Lettuce or sprouts
• 1 avocado
• 1/2 red onion (optional)

Instructions

1. Prep: Cut tempeh in half widthwise. Slice each tempeh block lengthwise into 1/8″ strips.
2. Marinade the tempeh:  Mix 3 tbsp soy sauce, 1 tsp maple syrup, 1/2 tsp paprika, and 1/2 tsp garlic powder in a shallow dish. Lay tempeh strips in dish and marinade for 10 minutes. Flip strips and marinade for an additional 20 minutes. Tip: Marinade over night for maximum flavor.
3. Prepare the veggies: Slice tomato, avocado, and red onion (optional).
4. Grill or pan fry the tempeh bacon: Heat grill to medium low. Grill tempeh for 5 minutes on each side or until you see light grill marks. Alternatively, pan fry tempeh in 2 tsp of olive oil for approximately 5 minutes on each side. Note: I recommend getting this affordable cast iron grill pan if you do not yet have one!
5. Toast:  Toast the bread or buns. Spread 1/2 tbsp vegan mayo on each slice.
6. Plate:  Divide lettuce or sprouts, tempeh bacon, tomato, avocado, and red (optional) among bread. Enjoy!

*Caloric and nutritional values will vary based on exact ingredients and amounts used. Optional ingredients not included.