BLT Sandwich

Prepare the marinade mix in a bowl. First, whisk together the tamari, maple syrup, smoked paprika, smoked salt, olive oil, sesame oil, apple cider vinegar, cayenne (if using), onion powder, garlic powder, and liquid smoke until fully combined.

Cut the block of tempeh into thin slices, approximately 1/8 inch thick.

Marinate the tempeh by place the slices in a shallow dish or sealable bag and pour the marinade over them. Ensure each slice is coated. Let marinate for at least 1 hour, preferably up to 8 hours for deeper flavor and a slightly sticky, caramelized texture.

Cook the tempeh:

1. Heat a lightly oiled nonstick skillet over medium heat. Lay tempeh strips in a single layer, working in batches if necessary.
2. Fry until golden on one side (2–3 minutes), then flip.
3. Brush the top side with reserved marinade.
4. Flip again after 2 minutes and brush the opposite side.
5. Cook until caramelized and crisp.
6. Sprinkle smoked sea salt at the end for extra flavor.

Assemble the sandwich:

1. Toast or warm the slices of whole wheat bread if desired.
2. Slather plant-based mayonnaise and ketchup (or other spread of choice) on the bread.
3. Layer lettuce, tomato slices, and 3 pieces of cooked tempeh bacon.
4. Close the sandwich and serve immediately.