Using a basting brush , brush some of the leftover marinate in the bowl once more on each slice of tempeh.
Bake for 10-15 minutes until browned and crispy. Remove from oven, flip each slice of tempeh, brush leftover marinade on top of each slice once more, and place back in the oven for an additional 10-15 minutes to cook the other side. Note that oven temperatures may vary so be sure to check while baking and flip the tempeh over after it's browned and crispy to avoid burning the tempeh.
To Prepare Sandwich:
Completely mash the avocado in a bowl. Season with a little salt and pepper (optional).
Grill two pieces of bread on both sides on a pan with a little olive oil or vegan butter until golden brown. Let them cool slightly to avoid moisture build-up on the bread.
Spread a layer of the mashed avocado on one slice of bread. Top with a layer of baby arugula leaves, followed by 4 pieces of the prepared crispy tempeh, and a layer of sliced tomatoes.
Spread 1-2 tbsp of the prepared Roasted Garlic Truffle Aioli on the other slice of bread and close the sandwich. Press together gently.
Repeat to make two more sandwiches. Cut the sandwiches in half and enjoy!
Crispy Tempeh Arugula Sandwich with Garlic Truffle Aioli
Amount Per Serving
Calories 409Calories from Fat 180
% Daily Value*
Total Fat 20g31%
Saturated Fat 3g15%
Total Carbohydrates 50g17%
Dietary Fiber 9g36%
* Percent Daily Values are based on a 2000 calorie diet.
Crispy Tempeh Arugula Sandwich with Garlic Truffle Aioli https://vegetariangastronomy.com/crispy-tempeh-arugula-sandwich-with-roasted-garlic-truffle-aioli/