This tempeh sandwich is comforting, filling, and great for on the go! It's loaded with marinated tempeh, fresh crunchy veggies, and homemade tahini ginger dressing.
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I love coming up with interesting vegetarian and vegan sandwich combinations. I've been too disappointed at restaurants in the past because they only have one boring meatless option, and I'm always trying to do something about it!
This tempeh sandwich uses a similar tempeh marinade as my vegan tempeh power bowls, and it's so savory and craveable that I was snacking on the leftovers straight out of the fridge.
Put these tempeh slices on a ciabatta roll with some fresh veggies and homemade tahini ginger dressing and you'll definitely want to make this for lunch, dinner, and everything in between.
Ingredients
- Tempeh
- Low sodium tamari
- Rice vinegar
- Pure maple syrup
- Garlic powder
- Sriracha
- Coconut oil
- Ciabatta rolls
- Carrot
- Spinach or romaine lettuce
- Tomato
- Avocado
- Tahini ginger dressing
How to make this tempeh sandwich
- In an 8x8 baking dish, combine the tamari, rice vinegar, maple syrup, garlic powder, and sriracha.
- Add the tempeh and turn to coat completely. Let marinate for 15-30 minutes. While the tempeh is marinating, prepare your other ingredients and the dressing if necessary.
- Heat the coconut oil in a large skillet over medium heat. Add the marinated tempeh in a single layer, reserving the extra marinade. Cook for 7-8 minutes, turning once, until golden brown.
- Once the tempeh is a deep golden brown, pour in the reserved marinade and stir gently until it has cooked off and thickened around the tempeh.
- To assemble the sandwiches, cut the ciabatta rolls in half and spread both sides with some of the tahini ginger dressing. On the bottom slice, layer carrot, spinach, tomato, and avocado before adding about half the tempeh.
Top tips
Use real maple syrup
Use real maple syrup in the tempeh marinade, not sugary pancake syrup. If you're in a pinch you can omit the maple syrup, but the final flavors won't be as balanced.
Make it less messy
Let's be real, this is kind of a messy sandwich (the best ones are!). If you prefer to look more civilized while taking this to work or the beach, use clean fingers to remove some of the inside of the bread before assembling the sandwich. This will give it more room for the bread to close around the fillings.
Tips for customizing this tempeh sandwich
- Mix and match your favorite sandwich veggies, like sliced bell peppers or radishes
- Try another dressing, such as lemon tahini dressing
- Instead of ciabatta, try a section of a baguette or sourdough bread
- Add more sriracha to the marinade, or drizzle it over the sandwich filling to make it spicier
FAQ
Tempeh can be found in most major grocery stores in the natural and organic refrigerated section. It's usually right next to the tofu or hummus.
Yes, you can use soy sauce in this recipe instead of tamari. Tamari is gluten-free, so I usually keep it on hand instead of soy sauce for convenience.
More sandwich recipes
- Peach, Arugula, and Goat Cheese Sandwich
- Sun Dried Tomato Pesto Sandwich
- Scrambled Egg Sandwich
- Double Bean Pita Sandwich
- The Best Veggie Sandwich
- Eggplant Parmesan Sandwich
- Deep Green Sandwich
- Greek Pita Sandwich
- Goat Cheese and Veggie Sandwich
- Cheesy Spinach Baked Egg Sandwiches
- Hummus Sandwich
- Avocado Grilled Cheese Sandwich
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Tempeh Sandwich
Ingredients
- 8 ounces tempeh, cut into ¼ inch strips
- ¼ cup low sodium tamari
- 1 tablespoon rice vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon garlic powder
- ½ teaspoon sriracha
- 1 tablespoon coconut oil
- 2 ciabatta rolls
- ¼ cup shredded carrot
- ¼ cup spinach or romaine lettuce
- 2-4 slices of tomato, depending on size
- 1 avocado, sliced
- Tahini ginger dressing
Instructions
- In an 8x8 baking dish, combine the tamari, rice vinegar, maple syrup, garlic powder, and sriracha.
- Add the tempeh and turn to coat completely. Let marinate for 15-30 minutes. While the tempeh is marinating, prepare your other ingredients and the dressing if necessary.
- Heat the coconut oil in a large skillet over medium heat. Add the marinated tempeh in a single layer, reserving the extra marinade. Cook for 7-8 minutes, turning once, until golden brown.
- Once the tempeh is a deep golden brown, pour in the reserved marinade and stir gently until it has cooked off and thickened around the tempeh.
- To assemble the sandwiches, cut the ciabatta rolls in half and spread both sides with some of the tahini ginger dressing. On the bottom slice, layer carrot, spinach, tomato, and avocado before adding about half the tempeh.
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