Fabulous Tomato Lettuce Tempeh with Avocado Sandwich

 Sometimes things taste better than they look, and you’ll have to trust me on this one. This sandwich is delicious!

 The inspiration for this sandwich came from the Red and Black Café in Portland Oregon – Their TLT is to die for!  I make no claim that mine is as good – mine has different ingredients so it’s really 2 different sandwiches.  They use a fabulous herbed mayonnaise on their sandwich but I am trying to cut extra oils from my diet so I’m using avocado in place of the mayo.


Servings – 1 sandwich

3 ounces Tempeh

3-4 tomato slices

½ avocado

2 slices bread

Pinch of thyme, oregano, basil


Ranch dressing herbs – either a store bought mix or a combination of dill, basil, parsley, chives, garlic, onion powder

Mash avocado in bowl and add ½ – 1 teaspoon of ranch herbs.  Allow flavors to mingle while completing other tasks.

 Slice the Tempeh into ¼ inch slices.  Any thinner and you have to double them up on the sandwich,  any thicker and they don’t flavor as well.  Heat skillet over Med-high heat and use either cooking spray or splash of oil, arrange slices in pan to fry. 

Tempeh in frying pan with herbs

 While cooking on one side – sprinkle the thyme oregano and basil over each slice.  Once lightly browned flip and repeat with spices.  Once lightly browned again remove from heat and drizzle a few drops tamari on each slice.

 Toast bread, spread avocado spread on both sides.  Put tempeh directly onto avocado dressing so it doesn’t fall off sandwich!  Same with tomatoes.  Assemble sandwich and eat!

Truly, it is a delicious treat!