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Southwestern Avocado Tempeh Sandwich

Name: Southwestern Avocado Tempeh Sandwich
Prep time: 20

(3 votes, average: 4.33 out of 5)

20 min prep

2 servings

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10 ingredients

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...

To learn how to cut an avocado without creating a mess click here.

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

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Nutrition Facts

Calories

729 cals

Fat

42 g

Saturated Fat

6 g

Polyunsaturated Fat

17 g

Monounsaturated Fat

12 g

Carbohydrates

60 g

Sugar

17 g

Fiber

10 g

Protein

37 g

Sodium

2726 mg

Directions

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.

Chef Tips

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.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.