Tempeh BLT Sandwich

Ingredients:

• 1/4 tbsp. natural maple syrup
• 1/4 cup soy sauce
• 3 tablespoons olive oil, divided
• 1.5 tsp smoked paprika
• 0.5 tsp salt
• 1/4 tsp cayenne pepper
• 1/4 tsp cumin
• 1/4 tsp ground black pepper
• 250 g tempeh, cut into 20-24 slices
• 8 slices rye bread, lightly toasted
• 2-4 tablespoons mayonnaise
• 2 tablespoons Dijon mustard
• 4 lettuce leaves
• 1-2 tomatoes, sliced

Preparation:

1. In a large bowl, combine maple syrup, soy sauce, 2 tablespoons oil, smoked paprika, salt, cayenne pepper, cumin, and black pepper. Add the tempeh and gently toss to coat. Refrigerate the tempeh and marinate for at least 4 hours or up to 12 hours.
2. Remove the tempeh from the marinade and set aside. Heat a large nonstick skillet over medium heat and add the remaining tablespoon of oil.
3. Add the tempeh and cook for 2 minutes per side or until golden brown. Spoon in the remaining marinade, let it evaporate and coat the tempeh for about 1-2 minutes, turning frequently. Set the tempeh aside.
4. Assemble the sandwiches by spreading mayonnaise on half the sliced ​​bread and mustard sauce on the other half. Top with lettuce, tomatoes, and tempeh bacon, season with salt and pepper, cut the sandwiches in half, and serve.