Deluxe Croque-Tempeh Sandwich
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Whether it's accompanied by a hearty bowl of soup or a fresh salad, this croque-tempeh sandwich makes a perfect lunch or light supper. If one of your loved ones is still skeptical about tempeh, this is the perfect recipe to convert them. The smoky, marinated tempeh slices will keep in the fridge for up to 5 days, and can be reheated or added cold to this yummy sandwich.
200g of tempeh
2 tablespoons of mustard
1 tablespoon of soy sauce
1 tablespoon of maple syrup
1 teaspoon of liquid smoke
1 clove of garlic, minced
1/2 teaspoon of smoked paprika
1 drizzle of vegetable oil for frying
A few slices of bread Arugula
1 ripe avocado
1 tomato, sliced
1 tablespoon of PRANA organic raw coconut oil
Cut the tempeh into 4 squares. Bring a large pot of water to boil, and cook the tempeh in it for 10 minutes. Drain the tempeh and pat it dry with a clean dish towel. In a large dish, mix all the ingredients for the marinade together and add the slices of tempeh. Let marinate for 20 minutes.
In a large non-stick frying pan, heat up the vegetable oil and brown the tempeh slices for 1 to 2 minutes on each side. Remove the slices to a plate covered with paper towels to remove excess oil.
Butter one side of each bread slice. Spread a spoonful of the ripe avocado on the non-buttered side and add a handful of arugula, a few tomato slices, and some grilled tempeh. Top with another slice of bread and lightly fry the sandwich or use a sandwich press to cook it.