This interpretation of the iconic BLT sandwich features tempeh for a nutritional upgrade. Made from fermented whole soybeans pressed into a cake, tempeh performs admirably when slapped on the grill grates. A 4-ounce serving delivers 20 grams of plant protein (more than twice what you'd get from tofu), making it a viable meat alternative for the grill.
- 1 block tempeh, sliced
- ¼ cup light soy sauce
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 2 tsp liquid smoke
- 2 tsp paprika
- 1 tsp cumin
- 1 cup red onion, sliced
- 2 tbsp lemon juice
- ¼ tsp table salt
- 6 pita, large (6-1/2" dia) whole-Wheat Pita Bread
- 6 cup salad greens
- 1 large whole (3" dia) tomatoes
- 2 tbsp extra virgin olive oil
- 2 tsp dijon mustard
- 2 tbsp sesame seeds
- Place tempeh in a large shallow container. In a small bowl, whisk together soy sauce, vinegar, maple syrup, liquid smoke, paprika and cumin. Pour mixture over tempeh. Cover container and chill tempeh for at least 8 hours, flipping once.
- Place onion slices, 1 tablespoon lemon juice, sugar, and salt in a bowl. With your hands, massage onions until tender and pink, about 2 minutes. Chill until ready to use.
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high. Grease grill grates.
- Remove tempeh from marinade. Place block of tempeh on grill grate and cook for about 5 minutes, pressing with a spatula once or twice to make grill marks.
- Brush on some reserved marinade, flip the tempeh and cook the other side for another 5 minutes, pressing again with a spatula.
- Remove tempeh from heat and, once cool enough to handle, slice into 1/2-inch lengths.
- Place pitas on grill and heat until toasted and crispy, about 30 seconds per side. Break pitas into 2-inch pieces.
- Whisk together olive oil, 1 tablespoon lemon juice, mustard, and a couple pinches of salt.
- Divide salad greens, tomato, and onion among serving plates and drizzle on dressing. Divide pita pieces and tempeh slices on plates.
- Sprinkle salads with sesame seeds. Serve.