Inspired by Whole Foods TTLA sandwich.
This sandwich is inspired by Wholefoods TTLA sandwich. TTLA stands for tempeh, tomato, lettuce and avocado. Whenever I am out running errands around lunch time I always stop and get a TTLA. I figured it was time for me to make my own version at home.
My TTLA has
- Smoky tempeh bacon– That is marinated in nutritional yeast, soy sauce, maple syrup, liquid smoke, smoked paprika, apple cider vinegar and olive oil.
- Tomato– A classic in BLT’s
- Lettuce– For that perfect crisp crunch and also a classic in BLT’s
- Avocado– Brings a nice healthy fat
- Garlic Aioli– Made from vegan mayo, garlic, lemon juice and salt.
- Ciabatta Bread– The perfect bread for this sandwich
Method
- Slice tempeh into strips and then combine all of the marinade ingredients (nutritional yeast, soy sauce, maple syrup, liquid smoke, smoked paprika, apple cider vinegar and olive oil.) Lay tempeh in a shallow backing dish and put marinade over top. Let marinate for 2 hours.
- When ready to cook add olive oil to a frying pan and cook marinated tempeh around 3-4 minutes per side.
- To make the garlic aioli, add minced garlic, vegan mayo, salt and lemon juice to a bowl and combine. Optional use an immersion blender to smooth out the garlic.
- Slice ciabatta rolls and toast. Lightly spread garlic aioli on both slides of the ciabatta. Lay down a few slices of tempeh, then the sliced avocado and slightly smash with a fork, then lay tomato and lastly the lettuce. Feel free to add any other ingredients like pickles, jalapenos, red onion the possibilities are endless.
If you are looking for more lunch recipes I think you will also love this Vegan Tempeh Reuben Sandwich, this Pulled BBQ Jackfruit and Coleslaw Quesadilla, and this Spicy Peanut Soup.
Copycat TTLA Sandwich
Wholefoods inspired TTLA (tempeh, tomato, lettuce, avocado, with garlic aioli on ciabatta)
Servings 4 sandwiches
Ingredients
Tempeh Bacon
- 8 oz block of tempeh
- 1 tbsp nutritional yeast
- 4 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tsp liquid smoke
- 1/2 tsp smoked paprika
- 1/2 tsp apple cider vinegar
- 1 tsp olive oil + 1 tbsp for frying
Garlic Aioli
- 1/2 cup vegan mayo
- 1 large clove of garlic
- 1/2 tbsp lemon juice
- 1/8 tsp salt
TTLA Sandwich
- 4 ciabatta rolls
- 2 avocados sliced
- tomato sliced
- lettuce
Instructions
Tempeh Bacon
- slice tempeh into strips about 1/4-1/2 inch thick.
- Combine all ingredients in a shallow baking dish and lay tempeh on top in an even layer. Lightly brush marinade on top of tempeh with a pastry brush.
- Cover and let marinate in the fridge for at least 2 hours or overnight. Flipping the tempeh half way through and using the pastry brush to coast the top with the marinade.
- When ready to cook add 1 tbsp of oilve oil to a pan and evenly place the tempeh. Brush marinade onto the top of the tempeh with a pastry brush. Cook on medium heat. Let cook for 3-4 minutes then flip tempeh and brush with more marinade. Let cook for 3 more minutes before flipping one last time and letting cook for 1 minute.
Garlic Aioli
- With the back of a knife, smash the clove of garlic then mince. Add minced garlic, vegan mayo, salt and lemon juice to a bowl and combine. Optional use an immersion blender to smooth out the garlic.
Assembly
- Slice ciabatta rolls and toast. Lightly spread garlic aioli on both slides of the ciabatta. Lay down a few slices of tempeh, then the sliced avocado and slightly smash with a fork, then lay tomato and lastly the lettuce. Feel free to add any other ingredients like pickles, jalapenos, red onion the possibilities are endless.
If you love my Copycat TTLA Sandwich
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