For the tempeh bacon:
100g tempeh, thinly sliced
2 tablespoons soy sauce
1 tablespoon apple cider vinegar
1 tablespoon olive oil
1 tablespoon maple syrup
½ teaspoon liquid smoke
1 teaspoon smoked paprika
½ teaspoon onion powder
¼ teaspoon ground cumin
¼ teaspoon salt
Amisa Gluten Free bread of choice (Focaccia Rolls, Breakfast Rolls, Olive Ciabatta, Classic Baguette, Seeded Baguette)
- Place the sliced tempeh in a baking dish. Whisk together the rest of the tempeh bacon ingredients and pour the marinade over the tempeh. Set it aside to marinate while you preheat the oven, or cover and set in the fridge for up to 24 hours.
- Preheat the oven to 180ºC (160ºC fan-assisted). When the oven is hot, arrange your tempeh in a single layer on a baking tray. Bake for 15 minutes, flip the tempeh, and bake another 7-10 minutes until the tempeh bacon is dark and crisped.
- To assemble the sandwiches: Slather one slice of bread (we used our Focaccia rolls but any Amisa bread works well!) with vegan mayo, and the other with mustard. Layer the lettuce, tomato, and tempeh bacon on to the sandwich, add avocado if desired. If you want you can toast the sandwich on a lightly greased hot pan until the bread is golden. Enjoy!