4 slices whole grain bread
8 oz tempeh
2 tablespoons maple syrup
2 tablespoons tamari / soy sauce
2 tablespoons vegetable oil
2 teaspoons smoked paprika
1 roma tomato
4 romaine leaves
1/4 cup cashews
1/4 cup water
1/2 teaspoon apple cider vinegar
1/2 teaspoon garlic powder
1 teaspoon dried dill
Pinch of salt
Make the tempeh bacon! Cut the tempeh into very thin strips (just barely thick enough to hold together) and place in a large baking dish or other surface. Then, pour about 2 tablespoons of each: tamari or soy sauce, vegetable oil, and maple syrup. Also sprinkle on a tablespoon of smoked paprika. Let this marinate for 30 minutes and preheat the oven to 400º F.
After about 30 minutes, transfer the slices of tempeh to a parchment-lined baking sheet and bake for about 8 minutes, then flip each slice and bake for another 8 minutes or so until they start to blacken. Remove from the oven just when they’re on the border of becoming charred for maximum crispiness.
To make this one, combine 1/4 cup cashews in a blender with 1/4 cup water, 1/2 teaspoon apple cider vinegar, 1/2 teaspoon garlic powder, 1 teaspoon dried dill, and a pinch of salt. Blend until smooth and slather onto one slice of bread for each sandwich.
A note on bread: I used a fairly unhealthy white sourdough bread here to give the photos a nice effect. But when I make this myself, I almost always use a healthy, whole-grain bread like the Ezekiel brand and I hope you will as well!
In a bowl, mash one avocado with a fork and a pinch of salt. Spread this onto the other slice of bread for each sandwich.
Put the sandwich together by adding a few romaine leaves onto the bottom piece of bread, followed by a generous amount of the tempeh bacon, then a few tomato slices, and finally the top slice of bread with avocado.