Save to Pinterest The smell of smoky tempeh sizzling in a hot pan is what pulled my roommate out of her room one Saturday morning. She stood in the doorway, confused, asking if I was frying actual bacon. When I told her it was tempeh marinated in soy sauce and maple syrup, she looked skeptical until I handed her a strip. That one bite turned her into a believer, and by the time I assembled the sandwiches with melted vegan cheese and crisp lettuce, she was already texting her sister the recipe. Sometimes the best meals are the ones that make people forget what they thought they were missing.
I made this for a small gathering last spring, and I watched three different people take cautious first bites before their eyes widened. One friend, who had been vegan for years, said it reminded her of summer lunches she used to have as a kid. Another, who eats everything, just kept saying it was better than most bacon sandwiches he'd had. The tempeh gets this caramelized edge from the maple syrup that makes it irresistible, and when you press the whole sandwich in the skillet, the vegan cheese melts into every corner. It became the recipe people asked me to make again.
Ingredients
- Tempeh: This fermented soybean cake holds up beautifully to marinating and frying, developing crispy edges while staying tender inside.
- Soy sauce: Adds that deep umami saltiness that makes the tempeh taste remarkably bacon-like.
- Maple syrup: Balances the salty soy sauce and helps the tempeh caramelize into crispy, golden strips.
- Smoked paprika: Brings a warm, smoky depth that mimics the essence of traditional bacon.
- Liquid smoke: Optional but transformative, it adds an authentic campfire smokiness that makes the tempeh taste like it was cured.
- Sourdough bread: The slight tang and sturdy texture hold up perfectly to grilling and all the fillings.
- Vegan cheese: Look for a variety that melts well, some brands are better than others, so experiment to find your favorite.
- Tomato: Use a ripe but firm tomato so it adds juiciness without making the bread soggy.
- Lettuce: Crisp romaine or iceberg provides that essential cool crunch against the warm, melty sandwich.
- Vegan butter: This is what gives the bread that golden, crispy exterior when grilled.
Instructions
- Marinate the tempeh:
- Whisk together soy sauce, maple syrup, olive oil, smoked paprika, liquid smoke, garlic powder, and black pepper in a bowl. Add the tempeh strips and let them soak for 10 minutes, turning them once so every piece gets coated in that smoky-sweet marinade.
- Cook the tempeh bacon:
- Heat a non-stick skillet over medium heat and add the marinated tempeh strips. Cook for 2 to 3 minutes per side until they turn golden brown with crispy, caramelized edges, then set them aside.
- Butter the bread:
- Spread vegan butter generously on one side of each slice of bread. This buttered side will face the skillet and turn beautifully golden and crisp.
- Build your sandwiches:
- Place two slices of bread buttered side down, then layer on a slice of vegan cheese, half the tempeh bacon, tomato slices, lettuce, and another slice of cheese. Top with the remaining bread slices, buttered side up.
- Grill to perfection:
- Heat a large skillet or grill pan over medium-low heat and place the sandwiches in the pan. Cook for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is golden and the cheese has melted into all the layers.
- Serve immediately:
- Slice each sandwich in half and serve while the cheese is still gooey and the bread is warm and crisp.
Save to Pinterest The first time I served this to my dad, who is decidedly not vegan, he ate the whole thing without saying a word. Then he looked up and asked if there was more tempeh in the fridge. That moment felt like a quiet victory, not because I was trying to convert anyone, but because good food is just good food. It didn't need a label or an explanation, it just needed to taste right. Now whenever I make it, I think about how a sandwich can be a bridge between what we know and what we're willing to try.
Choosing the Right Vegan Cheese
Not all vegan cheeses melt the same way, and I learned this the hard way after a sandwich that stayed stubbornly solid. Brands like Violife, Follow Your Heart, and Miyokos tend to melt beautifully and taste creamy rather than rubbery. If you are new to vegan cheese, try a few different varieties to see which one you like best. Some are sharper, some are milder, and some have a smokiness that pairs perfectly with the tempeh bacon. The right cheese makes this sandwich go from good to absolutely crave-worthy.
Making It Your Own
This sandwich is forgiving and loves a little creativity. I have added avocado slices for extra creaminess, swapped in arugula for a peppery bite, and even spread a thin layer of vegan mayo mixed with sriracha for some heat. If you want it gluten-free, just use your favorite gluten-free bread, it grills up just as nicely. One friend of mine adds pickles for extra tang, and another swears by adding a handful of sprouts. The base recipe is solid, but it is also a canvas for whatever you are in the mood for.
Serving Suggestions
This sandwich is hearty enough to stand on its own, but it pairs beautifully with a few simple sides. A bowl of creamy tomato soup is the classic choice, perfect for dipping the crispy corners of the grilled bread. A crisp green salad with a tangy vinaigrette balances the richness of the melted cheese and smoky tempeh. I have also served it with baked sweet potato fries or a handful of kettle chips for crunch.
- Tomato soup for dipping and dunking.
- A light arugula salad with lemon dressing.
- Sweet potato fries or crispy roasted vegetables.
Save to Pinterest There is something deeply satisfying about a sandwich that delivers on every level, crispy, creamy, smoky, fresh, all at once. This one has become a weekend staple in my kitchen, and I hope it finds a place in yours too.
Common Recipe Questions
- → Can I prepare the tempeh bacon in advance?
Yes, you can marinate and cook the tempeh bacon up to 2 days ahead. Store it in an airtight container in the refrigerator and reheat gently before assembling your sandwich.
- → What vegan cheese works best for grilling?
Look for vegan cheeses specifically labeled as good for melting, such as those made from coconut oil or starches. Brands like Violife and Follow Your Heart melt beautifully and provide excellent texture when grilled.
- → How do I get the tempeh bacon extra crispy?
Cook the marinated tempeh strips for an additional 1-2 minutes per side on medium-high heat, allowing them to develop a crispier texture. Watch carefully to prevent burning while achieving the desired crunch.
- → Is this suitable for a gluten-free diet?
Absolutely. Simply substitute gluten-free bread for regular sourdough or sandwich bread, and verify that all other ingredients like soy sauce and vegan cheese are certified gluten-free.
- → What's the best way to prevent the cheese from leaking?
Place cheese slices on both the top and bottom bread pieces, and don't overfill the sandwich. Cook on medium-low heat rather than high heat, allowing the cheese to melt gradually and evenly.
- → Can I make this without liquid smoke?
Yes, liquid smoke is optional. The smoky paprika provides sufficient smoky flavor on its own. You can also add a pinch of smoked salt or increase the smoked paprika slightly for deeper flavor.