top of page
unnamed (4).jpg

Get ready for back-to-school mornings with our delicious BLT & Avocado Breakfast Sandwich

INGREDIENTS

  • 8 oz (240g) Noble Bean tempeh, thinly sliced

  • 4 tbsp maple syrup

  • 1 tbsp rice vinegar

  • 2 tbsp tamari (or soy sauce)

  • 1 tbsp cooking oil of your choice

  • 1 tsp smoked paprika

  • ¼ tsp clove powder

  • 2 tbsp cooking oil of your choice (for cooking)

  • For the BLT: 2 slices of toasted bread, vegan Mayo, sliced tomatoes and avocado

20 minutes

4 servings

INSTRUCTIONS

  1. Preheat the Skillet: Heat a cast iron skillet, or heavy non stick pan over medium heat and add 2 tablespoon of cooking oil of your choice.

  2. Season the Tempeh: In a small bowl, mix together the maple syrup, rice vinegar, tamari, cooking oil of your choice, smoked paprika, and clove powder.

  3. Cook the Tempeh Bacon: Once the oil is hot, place the tempeh slices directly into the skillet in a single layer. Pour the seasoning mixture over the tempeh slices as they cook.

  4. Cook each side for about 3-4 minutes, or until the tempeh is golden brown and crispy and the marinade has reduced.  Continue flipping and seasoning until all the tempeh slices are cooked through and nicely caramelized.

  5. Serve: For a delicious BLT-style, toast some bread and spread vegan mayo on it. Layer the tempeh bacon, sliced tomatoes, and avocado on the bread. Top with another slice of toasted bread or enjoy open-faced. Serve immediately for a hearty and satisfying sandwich.

Tip #1: Keep an eye on the pan and flip the tempeh frequently to ensure even cooking and prevent burning.

Tip #2: Prepare the tempeh bacon the night before for those busy mornings!
Credit photo: Photo by Chelsea Kyle, Food Styling by Katherine Sacks, from Epicurious website

bottom of page