Pin this The smell of tempeh sizzling in a maple-soy glaze hit me before I even opened the kitchen door. My roommate was experimenting again, and this time she'd nailed something that made my stomach growl instantly. She slid a sandwich across the counter, golden and oozing with melted cheese, and I bit into layers of smoky, sweet, tangy perfection. That was the moment I stopped missing regular BLTs entirely.
I made this for my brother during his first week trying plant-based eating, fully expecting him to be polite but unimpressed. He finished his sandwich in about four bites, stared at the empty plate, then asked if there was enough tempeh left for another round. We ended up standing at the stove, flipping more strips and talking about how food can surprise you when you let it. He still texts me photos every time he makes it now.
Ingredients
- Tempeh: This fermented soybean block soaks up marinade like a dream and crisps beautifully, giving you that chewy, savory bite bacon lovers crave.
- Soy sauce: The salty backbone of the marinade that also helps the tempeh brown faster in the pan.
- Maple syrup: Balances the salt with a gentle sweetness and caramelizes into sticky, crispy edges.
- Smoked paprika: Adds a campfire-like depth that makes the whole kitchen smell like a backyard barbecue.
- Liquid smoke: Optional but transformative, it gives that authentic smoky punch without any actual smoke.
- Sourdough bread: The slight tang and sturdy texture hold up to all the fillings and butter without getting soggy.
- Vegan cheese: Look for one that melts smoothly, some brands just sit there stubbornly, so test a slice first if you can.
- Tomato: Use a ripe one but not too soft, you want slices that hold their shape and add bright acidity.
- Lettuce: Romaine or iceberg stay crunchy and cold, creating that essential temperature contrast.
- Vegan butter: The secret to a perfectly golden, crispy crust that crackles when you bite into it.
Instructions
- Marinate the tempeh:
- Whisk all your marinade ingredients in a bowl until the maple syrup dissolves into the soy sauce, then toss in the tempeh strips and let them sit for 10 minutes. The tempeh will darken and start smelling sweet and salty, which means it is ready to cook.
- Cook the tempeh bacon:
- Heat your skillet over medium and add the marinated strips in a single layer, letting them sizzle undisturbed for 2 to 3 minutes before flipping. You want crispy, caramelized edges with some chew left in the center.
- Butter the bread:
- Spread a thin, even layer of vegan butter on one side of each slice, going all the way to the edges. This ensures every bite has that crispy, golden crunch.
- Build your sandwiches:
- Lay two slices butter side down, then stack cheese, tempeh, tomato, lettuce, and another cheese slice before topping with the remaining bread, butter side up. The double cheese layer helps everything stick together when it melts.
- Grill to perfection:
- Set your skillet to medium-low and place the sandwiches in, pressing gently with a spatula for even contact. Cook 3 to 4 minutes per side until the bread turns deep golden and the cheese goes glossy and soft.
- Serve hot:
- Slice each sandwich in half while it is still steaming, letting a little cheese stretch between the halves. Serve immediately before the lettuce wilts or the bread loses its crunch.
Pin this One rainy Saturday, I made a double batch of these and invited a few friends over without telling them it was vegan. We sat around the table with tomato soup, and everyone devoured their sandwiches before I mentioned there was no dairy or meat involved. The silence that followed was hilarious, then someone asked for the recipe, and I knew I had a keeper. It stopped being about what was missing and started being about what was right there on the plate.
Choosing Your Bread
Sourdough is my go-to because the tangy flavor plays so well with the sweet-smoky tempeh, but any sturdy sandwich bread works as long as it is thick enough to hold the fillings. I have used whole grain, rye, and even ciabatta rolls when I wanted something heartier. Just avoid anything too soft or it will turn into a soggy mess under all that cheese and tomato. If you are going gluten-free, pick a bread that toasts well and does not crumble the second you press it in the pan.
Making It Your Own
This sandwich is a fantastic base for whatever you have lying around or whatever sounds good that day. I have added avocado slices for creaminess, a smear of vegan mayo mixed with sriracha for heat, and even pickles for extra tang. Some people like to add sautéed mushrooms or caramelized onions to bulk it up, and I have seen friends throw in fresh basil or arugula instead of lettuce. The tempeh bacon is also amazing on its own, crumbled over salads or tucked into breakfast burritos.
Serving and Storage
These sandwiches are best eaten hot and fresh, right after the cheese melts and the bread crisps up. If you need to make them ahead, cook the tempeh bacon in advance and store it in the fridge for up to three days, then just reheat it in a skillet before assembling. Leftover tempeh also freezes well, so I usually make a big batch and keep it on hand for quick meals.
- Pair with a simple tomato soup or a crunchy side salad for a full meal.
- Wrap leftovers tightly and reheat in a skillet, not the microwave, to keep the bread crispy.
- Double the tempeh bacon recipe and keep extra in the fridge for snacking or adding to other dishes.
Pin this There is something deeply satisfying about biting into a sandwich this good and knowing it came together in your own kitchen with ingredients that made you feel great afterward. I hope this one becomes a regular in your rotation, the kind of meal you crave on a lazy afternoon or when you want to impress someone without much fuss.
Frequently Asked Recipe Questions
- → How do I make tempeh taste like bacon?
Marinate thin tempeh strips in a mixture of soy sauce, maple syrup, smoked paprika, and liquid smoke for 10 minutes. Pan-fry until browned and slightly crispy on both sides for that authentic smoky, crispy texture.
- → Which vegan cheese works best for grilling?
Choose vegan cheeses specifically labeled as melting varieties, such as brands that use coconut oil or tapioca starch. Cashew-based cheeses also melt beautifully. Test a few brands to find your favorite flavor and melting consistency.
- → Can I prepare the tempeh bacon ahead of time?
Yes, marinate and cook the tempeh bacon up to 2 days in advance. Store in an airtight container in the refrigerator. Reheat gently in a skillet before assembling your sandwich.
- → What bread works best for this sandwich?
Sourdough, ciabatta, or hearty sandwich bread work wonderfully. Choose vegan varieties without dairy. Avoid overly soft breads that won't crisp up nicely when grilled.
- → How do I keep the sandwich from falling apart?
Press gently with your spatula while grilling to help the cheese bind ingredients together. Don't press too hard, or you'll squeeze out the filling. Pat vegetables dry before assembling to reduce excess moisture.
- → Can I add other vegetables to this sandwich?
Absolutely. Avocado, cucumber, red onion, bell peppers, or roasted mushrooms all complement the tempeh bacon beautifully. Keep the total layers balanced so the sandwich grills evenly.