Active Time

　　20 minutes

　　Total Time

　　35 minutes

　　This modern take on the classic B.L.T. uses protein-packed marinated tempeh as a vegetarian substitute for bacon, grills the bread for charred flavor, and adds roasted cherry tomatoes for a sweet finish.

　　

Ingredients

Makes 2 sandwiches

　　1 batch Tempeh Bacon

　　2 cups cherry tomatoes (about 10 ounces), halved

　　2 tablespoons regular or vegan mayonnaise

　　4 slices sourdough bread, grilled or toasted

　　1/2 large avocado, thinly sliced just before serving

　　1/4 cup basil leaves, coarsely torn

　　2 crisp romaine leaves

　　

Step 1

Prepare marinade for Tempeh Bacon in a shallow dish, adding tomatoes along with tempeh. Cover and chill at least 2 hours or up to 4.

　　

Step 2

Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Arrange tempeh on one-half of sheet and tomatoes on remaining half in a single layer. Bake, tossing tempeh and basting with marinade after 10 minutes, until tempeh is crispy and tomatoes are shrunken and sweet, 30–33 minutes.

　　

Step 3

Divide mayonnaise between 2 slices of bread. Top with tempeh and roasted tomatoes. Arrange avocado slices, basil, and romaine over, then top with remaining slices to close sandwich.