Lightlife® Smoky Tempeh, cut in ½ 3 slices
Seeded wheat bread 2 slices
Vegan mayo 2 Tbsp.
Baby gem lettuce 2 leaves
Tomato, ¼” thick slices 1 each
Avocado, ¼” thick slices ½ each


  1. In a large nonstick pan over medium-high heat, cook Smoky Tempeh in oil for 2-3 minutes per side, turning carefully, or until evenly browned and crispy around the edges; remove.
  2. To assemble the sandwich, lightly toast the bread and slather the bottom slice with vegan mayo. Add lettuce, tomato, avocado and Smoky Tempeh; serve.

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