Prep time: 10 minutes
Total time: 20 minutes
2 tablespoons|30 ml vegetable oil
3 1/2 ounces|100 grams tempeh, sliced 1/3-inch thick
1 1/2 tablespoons|20 ml soy sauce/tamarind
2 teaspoons|10 ml liquid smoke
1 vine-ripened tomato, cored and thinly sliced
lettuce leaves, for serving
1 avocado, halved, pitted, scooped out, and thinly sliced
6 tablespoons|70 grams mayonnaise
2 teaspoons|10 ml chipotle hot sauce
sourdough or Turkish bread, halved lengthwise and toasted
1. Heat the olive oil in a medium skillet over high. Add the tempeh and cook, flipping once, until golden and crispy, about 3 minutes. Add the soy sauce and liquid smoke and cook until even more crispy, glistening and slightly blackened, about 2 minutes longer.
2. In a small bowl, mix the mayo with the hot sauce. Slather the bread with mayo on one slice and avocado on the other then a thick layer of the tempeh bacon. Add lettuce and tomatoes on top of bacon and add some extra hot sauce for good measure, put the top on, slice in half, and enjoy!