If you are new to tempeh, this Southwestern Avocado Tempeh sandwich is the best way to try it. Tempeh is a fermented soy product that’s used in Indonesian cooking. Like tofu, it is a blank canvas that absorbs different tastes. The first time I tried it, it was served boiled with seaweed, and frankly what I tasted didn’t really convince me that I would ever be eating it again. Fast forward to my own voyage into a plant-heavy diet, I decided I needed another veggie protein source. I tried tempeh again, this time marinated and broiled. What a difference a grill makes! Cooked this way tempeh turned out to be really delicious, so much so that our office voted this really tasty version marinated in Southwestern spices as our #1 favorite sandwich. Try it for yourself.
To learn how to cut an avocado without creating a mess click here.
- In a small bowl whisk together the soy sauce, honey, chipotles in adobo, and balsamic vinegar. Add the sliced tempeh, mix well and marinate for at least 30 minutes. The longer the better.
- Preheat the broiler.
- Remove the tempeh from the marinade and place on a baking sheet. Scatter the sliced cherry tomato on the same baking sheet, cut side up. Broil the tempeh for 5 minutes on each side. Remove from oven.
- Spread the mayo evenly on all four slices of bread. Evenly divide the avocado slices and tomatoes on 2 slices of bread. Top with the broiled temped and spinach or arugula. Cover each with the remaining slice of bread. Cut in half and serve.
- ¼ cup soy sauce
- 1 tablespoon honey
- ¼ cup chipotle in adobo, chopped
- 1 tablespoon balsamic vinegar
- 8 ounces pasteurized tempeh, cut into ½-inch strips (See Ann’s Tips)
- 1 cup cherry tomatoes, halved
- 4 slices whole wheat bread
- ½ ripe avocado, pitted and cut into slices
- ½ cup veganaise (or mayonnaise), or to taste
- 1 handful of baby spinach or arugula
Ann's Tips and Tricks
When purchasing tempeh be sure that it has been pasteurized. Raw tempeh should be cooked for at least 20 minutes in boiling water, then proceed with any recipe. Treat raw tempeh as you would raw meats to prevent cross contamination. Wash cutting boards, knives and hands after handling raw tempeh. Opened tempeh should always smell mushroom-like or yeasty.
If purchasing tempeh from the greenmarket, be sure to talk vendor on how to safely handle and consume their tempeh.