Lately, I have been loving my meal prep routine. I spend a few hours on Sunday grocery shopping, washing produce, chopping, baking, and cleaning to make sure I have everything ready that I’ll need to make healthy food choices throughout the week.
The star of my lunches lately has been my favorite way to eat tempeh: tempeh bacon. This was one of the first recipes I shared, so the blog post itself is a little rough around the edges. When I took a look back at the recipe, it reminded me of how much I enjoyed a good TLT sandwich which I hadn’t eaten in quite sometime.
So, last Sunday when I prepared the tempeh for my salads, I made an extra serving of tempeh bacon to make a TLT sandwich.
Problem was, I didn’t have any bread.
Luckily for me I found a Toufayan Whole Wheat Pita in my freezer, which I knew would be perfect for the sandwich. If you’ve ever had a regular BLT, you know they’re a pain to keep together. Cutting a pita in half makes the perfect little pocket for all of your favorite TLT ingredients.
Of course, the recipe below is just my favorite way to eat a TLT sandwich. You can add or skip any ingredients to suit your preferences.
Leave a comment and share how you like to eat your TLT sandwich.
*Tempeh (bacon), Lettuce and Tomato
Author: Brianna Wright
- 8-10 slices tempeh bacon
- 1 Whole Wheat Pita Bread
- 1/2 Avocado or vegan mayo
- Sliced Tomato
- Butter Leaf lettuce
- Lightly toast pita bread. Once cooled, cut in half.
- Spread 1/4 of an avocado inside each half of the pita bread.
- Layer tempeh bacon, tomato and lettuce on the avocado.
- Enjoy with your favorite soup or salad.