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Tempeh, Lettuce, and Tomato Sandwich // Nourish
Olive oil for sautéing
4 ounces tempeh
2 teaspoons tamari
A few pinches smoked paprika (optional)
8 slices whole wheat bread
1 large Roma tomatoes, thinly sliced 4 leaves of romaine or iceberg lettuce
1/3 small red onion, thinly sliced
Salt and pepper to taste
In a large cast-iron or nonstick frying pan, warm olive oil on the stovetop over medium-low heat.
Slice tempeh into thin strips (approx 1/6”), lengthwise. Once oil in pan is sizzling, add tempeh. Cook approximately 6 minutes or until light golden brown, turning over halfway through.
While they’re cooking, spread tamari and paprika over the tempeh slices.
Remove tempeh from heat and place on a clean towel or several layers of paper towel; allow 5 minutes to cool.
While tempeh is cooling, toast bread.
Slice tomato, onion, and avocado. Tear lettuce leaves in half and assemble sandwiches.