Servings: 4
Ingredients
- baguette or bread of choice
- 1 sweet potato
Tempeh Bacon
- 1 block tempeh
- 2 Tbsp soy sauce or tamari for gluten-free
- 1 Tbsp maple syrup
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
Peruvian Salsa Criolla
- 1 red onion
- 1 bunch cilantro
- 2 limes juiced
- ¼ tsp salt or to taste
- 1 tsp aji Peruvian pepper (optional)
Instructions
Tempeh "Bacon"
- Cut tempeh block into strips.
- Heat a little oil in the pan at medium-high.
- Once the oil is hot, add the tempeh strips. Cook them until lightly golden brown (approximately 1-2 minutes on each side).
- Add the ingredients to the tempeh and mix together in the pan. You can measure ahead of time and pour the mixture in, or just add the ingredients directly into the pan with the tempeh.
- Once its all combined and cooked to your liking, remove from heat.
Peruvian Salsa Criolla
- Thinly slice the red onion, and aji pepper (if using)
- Chop the cilantro
- Combine all the ingredients: red onion, pepper, cilantro, lime juice, and salt.
Sliced Sweet Potato
- Thinly slice the sweet potato
- In a pan heat some oil, enough to just cover the bottom.
- Fry the slices for 1-2 minutes on each side. Transfer to a plate with some napkins to absorb any excess oil.
Assembling the Sandwich
- Add the sliced sweet potatoes to one side.
- Add the tempeh.
- Top it with salsa criolla and enjoy!
Notes
Full recipe, instructions and pictures for smokey tempeh and Peruvian salsa criolla
Make it Gluten-Free: Use tamari instead of soy sauce, and choose a gluten-free bread to make this recipe gluten-free.
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