Grilled Tempeh Sandwich
Makes: 2 servings
Takes: 90 minutes
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Confession time... we've only recently warmed up to tempeh 🙈 and oh how we regret not giving it a chance earlier! It is the perfect medium for this slightly smoky and hearty sandwich. If you're on the fence or feel "meh" about tempeh give this recipe a try. It will turn you into a believer!
Equipment: The tempeh is at its best when grilled on a BBQ or grill pan. If you don't have access to either try searing the tempeh in a hot cast iron skillet instead 🔥
Timing note: If you're the type to plan ahead, marinate the tempeh overnight for maximum flavor absorption. If you forget, don't let that deter you! We've definitely made this sandwich after only marinating the tempeh for an hour (... or less) and it was still delicious!
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Steps
01.
Make the marinade by whisking together the smoked paprika, soy sauce or tamari, tomato paste, 1 tbsp of apple cider vinegar (save the other tbsp for the cabbage slaw), olive oil, agave and water.
02.
Cut the tempeh into four equal slabs. First cut down the middle lengthwise to get two large rectangles. Then flip each piece on the skinny edge and cut down the center.
03.
Add the tempeh to the marinade and evenly coat all pieces. Marinade for at least 1 hour or overnight in the fridge.
04.
Heat a grill or grill pan and cook the tempeh until browned with dark grill marks. Flip and cook the other side.
05.
Make a quick slaw by thinly slicing the cabbage and mixing with apple cider vinegar, lime juice and some salt & pepper to taste.
06.
Grill the bread and assemble the sandwiches with a nice smear of plant-based mayo.
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