Smoked Tempeh BLT
Cooking Light|June 2018

Drier than tofu, tempeh roasts up nice and crispy in the oven. Our simple stovetop smoking trick gives it that classic “bacon-y” essence to satisfy your BLT cravings. Artisan whole-grain bread and fresh tomato seal the deal.

Laura Poythress Ogubie
Smoked Tempeh BLT

Active: 15 min. Total: 30 min.

1½ Tbsp. reduced-sodium tamari

1 Tbsp. pure maple syrup

2 tsp. smoked paprika

1½ tsp. black pepper, divided

1 (8-oz.) pkg. tempeh, cut into 16 slices

½ cup wild black cherry wood chips

8 (1-oz.) whole-wheat bread slices

5 tsp. canola mayonnaise

1 heirloom tomato (about 6 oz.), cut into 8 slices

8 romaine lettuce leaves, cut in half horizontally

This story is from the June 2018 edition of Cooking Light.

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This story is from the June 2018 edition of Cooking Light.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.