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Marinated Tempeh Sandwich ~ #MattyMathesonACookBook #ABRAMSDinnerParty ~ Lydia's Flexitarian Kitchen
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Tempeh Sandwich from Matty Matheson

Makes two sandwiches
Prep Time4 hours
Cook Time10 minutes
Total Time4 hours 10 minutes
Servings: 2
Author: LydiaF

Ingredients

For the marinated tempeh

  • 1 pack two servings tempeh sliced into sandwich sized portions
  • 1/2 cup soy sauce I used tamari
  • 1 cup water
  • 2 cloves garlic peeled and minced
  • 1 tablespoon grated ginger I used the stuff in the tube
  • 2 tablespoons rice vinegar
  • 3 dried shiitake mushrooms
  • 1 - 2 tablespoons sambal oelek red pepper paste; look in the Asian section of the grocery
  • 3 green onions trimmed and chopped
  • 2 tablespoons olive oil

For the pickled onions

  • 1 large or 2 small red onions peeled and thinly sliced (I broke out the mandoline for this)
  • juice of one lemon
  • generous pinch of salt
  • 1 tablespoon sugar
  • 2 - 3 tablespoons rice vinegar

For the sandwich

  • Four slices of toast
  • barbecue sauce
  • 1 avocado mashed with a little salt
  • alfalfa sprouts
  • tomato slices
  • lettuce I didn't use any

Instructions

Marinate the tempeh

  • Preheat the oven to 350F/180C
  • Mix the marinade in a baking dish (I used a loaf pan for two servings). Add the tempeh and cover with foil. Bake for 30 minutes.
  • Remove from the oven and allow to cool. Transfer the tempeh to a container and spoon some of the marinade overtop. Refrigerate for at least 4 hours up to overnight.

Make the pickled onions

  • Mix the vinegar, sugar, salt and lemon juice in a large bowl or a jar. Add the sliced onions and use a wooden spoon to firmly push them down into the liquid. The onions won't be completely covered, but they will release liquid as they pickle. Let stand for an hour, then refrigerate until needed. The liquid should turn pink from the onions and will deepen in color as the process continues.

Assemble the sandwich

  • Preheat the oven to 450F/230C (or use the broiler). Drain the tempeh and place it on a baking tray. Heat for 5 minutes or so until the slices begin to color around the edges. Remove from oven and spread a generous amount of bbq sauce on the slices. Return to oven and heat the bbq sauce until it begins to deepen in color.
  • Arrange pieces of toast on your work surface, drizzle with olive oil, season with salt and pepper.
  • Spread a generous amount of mashed avocado on the bottoms. Add lettuce, tomato, tempeh, pickled onions and a handful of alfalfa sprouts. Top with another slice of bread.