Southwestern Avocado Tempeh Sandwich | Cook for Your Life

Home › Recipes › Mains › Southwestern Avocado Tempeh Sandwich

Southwestern Avocado Tempeh Sandwich

Name: Southwestern Avocado Tempeh Sandwich
Prep time: 20

4.5

4.5 out of 5 stars (based on 11 reviews)

20 min prep

2 servings

Carrot Icon for Number of Ingredients Size

10 ingredients

If you are new to tempeh, this Southwestern Avocado Tempeh sandwich is the best way to try it. Tempeh is a fermented soy product that’s used in Indonesian cooking. Like tofu, it is a blank...

To learn how to cut an avocado without creating a mess click here.

¼ cup low-sodium soy sauce
1 tablespoon honey
¼ cup chipotle in adobo, chopped
1 tablespoon balsamic vinegar
8 ounces pasteurized tempeh, cut into ½-inch strips (see Chef Tips)
1 cup cherry tomatoes, halved
4 slices whole wheat bread
½ ripe avocado, pitted and cut into slices
¼ cup veganaise (or mayonnaise), or to taste
1 handful of baby spinach or arugula

Missing an Ingredient?

Visit our ingredient substitution guide ›

Nutrition Facts

Calories

729 cals

Fat

42 g

Saturated Fat

6 g

Polyunsaturated Fat

17 g

Monounsaturated Fat

12 g

Carbohydrates

60 g

Sugar

17 g

Fiber

10 g

Protein

37 g

Sodium

2726 mg

Directions

In a small bowl whisk together the soy sauce, honey, chipotles in adobo, and balsamic vinegar. Add the sliced tempeh, mix well and marinate for at least 30 minutes. The longer the better.
Preheat the broiler.
Remove the tempeh from the marinade and place on a baking sheet. Scatter the sliced cherry tomato on the same baking sheet, cut side up. Broil the tempeh for 5 minutes on each side. Remove from oven.
Spread the mayo evenly on all four slices of bread. Evenly divide the avocado slices and tomatoes on 2 slices of bread. Top with the broiled temped and spinach or arugula. Cover each with the remaining slice of bread. Cut in half and serve.

Chef Tips

When purchasing tempeh be sure that it has been pasteurized. Raw tempeh should be cooked for at least 20 minutes in boiling water, then proceed with any recipe. Treat raw tempeh as you would raw meats to prevent cross contamination. Wash cutting boards, knives and hands after handling raw tempeh. Opened tempeh should always smell mushroom-like or yeasty.

If purchasing tempeh from the farmers market, be sure to talk vendor on how to safely handle and consume their tempeh.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Southwestern Avocado Tempeh Sandwich