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.