Tempeh BLT Sandwich with Plant Based Dip & Spread
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Total Time: 30 Minutes
- Serves: 1
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- 1 tbsp olive oil
- 4 oz Tempeh
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp salt & pepper, to taste
- 2 slices artisan bread
- 3 tbsp Toby’s Plant Based Dip & Spread
- 2 leaves butter lettuce
- 2 thick slices heirloom tomato
- ¼ cup roasted bell pepper (optional)
- 1 small avocado, mashed (optional)
Gather all ingredients. Preheat a skillet over medium high heat. Coat the tempeh with half the oil and season with chili powder, garlic powder, and salt & pepper. Add the rest of the oil to the skillet and cook for 10 minutes on each side until crisp and fully heated through. Set aside to cool.
Toast the bread, then plate. Top the bread with Toby’s Plant Based Dip & Spread, the roasted tempeh, lettuce, and tomato. We also like to add roasted bell peppers and mashed avocado, yum! Cut in half and skewer to hold it all together, serve, and enjoy!