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Tempeh BLT with Sriracha Tahini Spread and Avocado

A crunchy, flavorful vegan version of an American classic. Smoky glazed tempeh and spicy sriracha tahini give this sandwich tons of flavor, you won't even miss the bacon! 

Course Main Course
Cuisine American, Sandwich
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 sandwiches


Tempeh Bacon

  • 10 oz tempeh
  • 2 tbsp bragg's liquid aminos, soy sauce, or tamari
  • 2 tbsp maple syrup
  • 2 tsp liquid smoke
  • 2 tsp hot sauce
  • 1 tbsp coconut oil

Sriracha Tahini Spread

  • 1/2 cup tahini
  • 1/2 cup raw cashews
  • 2 tsp sriracha
  • 2 tbsp salsa
  • 1/4 tsp sea salt

Sandwich Assembly

  • 8 slices sprouted grain bread
  • 4 leaves romaine lettuce
  • 2 large tomatoes
  • 1 batch tempeh bacon recipe below
  • 8 tbsp sriracha tahini spread recipe below
  • 2 avocados


Tempeh Bacon

  1. Slice the tempeh into long, thick strips. Combine all other ingredients in a medium container with a lid. Stir well. Toss the tempeh in the marinade. Cover and let sit for 10 minutes while you prepare the sriracha tahini spread.

  2. In a skillet over medium high heat, grease the pan with the coconut oil. Add the tempeh and drip the leftover glaze on top. Cook for 4-5 minutes, carefully flipping the tempeh bacon pieces so each side is evenly browned. Set aside to cool slightly. 

Sriracha Tahini Spread

  1. Soak the cashews for 2 hours or overnight and drain. To speed this process up, keep soaked and drained cashews in your freezer or boil the cashews for ten minutes to soften. 

  2. In a high speed blender or food processor, combine all ingredients and process until smooth. Stop occasionally to scrape down the sides. Sriracha Tahini will keep in an airtight container in the fridge for up to five days. 

Sandwich Assembly

  1. Layer each sandwich with 1 large romaine leaf, 1/2 tomato (sliced), and 1/2 an avocado (also sliced.) Evenly distribute the tempeh bacon onto the 4 sandwiches. Stack them up, cut them in half, and enjoy! 

  2. Lightly toast the bread. Spread 1 tablespoon of sriracha tahini on each slice.

Recipe Notes

This recipe is gluten-free if you use bragg's aminos or tamari and gluten-free bread.