Hello friends,
While I am away on holiday over the next few weeks, I will continue to post recipes just not full articles. Enjoy!
One thing I love about being in America are the amazing sandwiches you can get just about anywhere. On our California honeymoon I ate my fair share, and although Kauai seems rather far away from the mainland, there are health food stores selling amazing things between two slices of bread all over this island. Hoorah!
The other thing I love about America is the accessibility to foods like tempeh. Very hard to come by in Denmark, tempeh is a staple of my diet when I spend summers back home in Canada. Tempeh is a fermented soy “cake” that is super high in protein, phytonutrients, and minerals such as manganese, phosphorus, and copper. Although it may sound a little strange, I assure you that tempeh is delicious, and a fabulous food to supplement any diet whether you are vegetarian or not. I will also emphasize that I do not eat any non-fermented soy foods, such as tofu, but tempeh is high on my love list because it is highly digestible. If you have never tried tempeh before, this amazing sandwich would be a great way to give it a shot.
I should mention that this sandwich was a last-minute addition to my travel food picnic basket. It kept really well for a few hours until the combination of temptation and sheer airplane boredom took hold. The sandwich is incredibly delicious. Spicy, smoky, tangy, juicy and crunchy – it really has it all going on. The pesto is a wonderful thing to make and have on hand in the fridge to perk up other kinds of sandwiches, or pastas, eggs, grain salads or roasted veggies. And the tempeh can be saved for more than just a sandwich. Try it crumbled up in a salad, or even served on the side of a savory breakfast.
Smoky Tempeh Sandwich with Sundried Tomato Pesto
Makes 1 sandwich
2 slices wholegrain sourdough bread
a few slices Smoky Tempeh
a generous slather of Sundried Tomato Pesto
¼ – ½ ripe avocado
plenty of salad greens (spinach, butter lettuce, arugula etc.)
cracked black pepper
Smoky Tempeh
Ingredients:
1 package tempeh 7oz. / 200g
1 Tbsp tamari
1 Tbsp. maple syrup
1 tsp. melted coconut oil or ghee
1 tsp. smoked hot paprika or ground chipotle
Directions:
1. Slice the tempeh into slabs or long strips, depending on the shape of your block of tempeh.
2. In an oven-proof dish whisk together all other ingredients. Place the tempeh in a single layer covering the bottom of the dish, then flip each piece so that it is coated with the marinade on both sides.
3. Place in a 375°F / 190°C oven for 20-30 minutes until the tempeh has absorbed the marinade. Remove from oven and let cool until you are ready to make your sandwiches.
Sundried Tomato Pesto
Makes about 1 cup
Ingredients:
1/3 cup / 50g organic sundried tomatoes
2/3 cup / 150ml hot water
½ cup / 65 g pumpkin seeds
1 clove garlic
2 Tbsp. cold-pressed olive oil
salt to taste, if desired
1 tsp. raw honey (or maple syrup) if desired
Directions:
1. Place the tomatoes in a bowl and cover with just-boiled water. Let soak until soft, about 30 minutes.
2. In a dry skillet over medium heat, lightly toast the pumpkin seeds until they puff up and smell nutty. Be careful not to burn them! If you want a completely raw pesto, skip this step or soak the seeds overnight to activate them.
3. Drain the tomatoes through a strainer over another bowl to catch the water – you need to save the liquid for the pesto as it contains many nutrients and tons of flavour.
4. In a food processor, pulse peeled garlic to mince. Add all other ingredients, except salt and sweetener, and blend on high until smooth. Taste for seasoning and add salt or sweetener if desired. Store in a tightly sealed glass container in the fridge for up to one week. Enjoy on sandwiches, with eggs, on pasta, or as a dressing on grain salads and fresh veggies.
To Assemble:
1. Toast bread if desired.
2. Slater one half of the bread with Sundried Tomato Pesto. Place sliced avocado on top of the pesto, followed by tempeh and greens. Serve immediately and enjoy, or wrap up for a picnic later in the day.
I have not made the tempeh yet, but it is on my ‘to-do’ list, as I am such a big fan. 🙂
Just loooved the sundried tomato pesto, it goes with absolutely everything!
Thank you Sarah! 🙂
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So delicious! I used the leftover sun dried tomato pesto for pasta and it was amazing as well
Hey Kalia,
Mmmm that sounds amazing! Great idea! Thanks for sharing.
Hugs,
Sarah B
I have to say I was very excited about this recipe. However it ended up being a huge waste of food because the tamari is way to salty and Tempeh is usually sold with a bit of salt it in… the double whammy was WAY to much salt. I wished I had known that before marinating it and I would have used a more water (no salt) base marinade. Other than that Im sure this would have been excellent. I look forward to trying it in the future without tamari. Also take the heads up from me, and I love salt, its way to salty 🙂
This tempeh is amazing as the toast in avocado toast with or without the sundries tomato pesto!
I want to try all of these recipes.. .I already love smoky tempeh and am glad to have found a recipe. Lightlife makes a good version called smoky tempeh strips if you are in a hurry ?
Any plans to post a homemade tempeh recipe? Or have a favorite yoh can direct me to?
Lightlife tempeh strips is my go to
I love this recipe, I made the sandwich at first and found out that the sundried tomato pesto is great for dipping and spreading on just about anything, so now I make the components separately without the bread and just eat them as is. It’s so versatile. The marinated tempeh makes a great breakfast, and the whole thing lends itself to a salad really well too.
Would the sundried tomato pesto freeze well?
OMG just made this and it was soooooooo good!!!!!!!
this good idea.
Smoky tempeh – delicious!! Thanks for sharing lovely lady.
Oh my, this was one tasty sammich! Cant wait to make it again …
I just made this tonight and followed it exactly but the pesto wouldn’t work for me. I’ve made many if your recipes before without any issues so I know it’s not the recipe at all, just not use where I’ve gone wrong. It was quite runny and tasted more like pumpkin seeds and garlic than sun dried tomatoes and it was nowhere near as red 🙁 I always triple check measurements when using a recipe first time so I know it wasn’t that. The only difference is my tomatoes weren’t organic. Surely that wouldn’t make such a difference?
Sarah,
This was one of my favorite recipes of yours thus far. It was so simple and yet so delicious. The temeph marinade was perfection and the sandwich combination was divine. I find it so hard to make a good vegan/sandwich and sandwiches are one of the only things I miss about eating meat. This will be my new go to! Thank you!
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Tarrin // Jun 25, 2010 at 5:04 pm 3
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Addendum to my earlier comment ;
I’ve been sneaking tempeh into my chili as a meat replacement and my 4 boys have yet to notice! Score!
This was absolutely incredible! I find tempeh is really expensive where I am from as it’s only available in the organic foods store but it was so so worth it for this, so good and perfect for my friend who is allergic to nuts as the pesto is nut-free! love your blog so much
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I just made this and it was amazing! thank you dear Sarah!
The marinade used for the tempeh has quickly become one of my all time favorites. Thank you so very much.
I made this and I liked it. My tempeh turned out a bit bitter tasting, but otherwise it was good. I’m thinking about using chickpeas instead of pumpkinseeds for the pesto next time, making it a sort of hummus.
Really delicious!
Just finished for dinner my partner and my little baby!
Indeed we enjoyed!!!
Thanks for sharing!
Kisses
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I made this for myself and a visiting friend and we absolutely loved it! Followed the recipe to a “T” (except I used a combination of paprika and chili powder for the tempeh marinade) and it the flavor combinations were to die for!! Thank you so much for the wonderful recipe(s)!
I just made this recipe! Was really easy. I opted for the toasted nuts, honey and salt in the pesto. To top it all off I went to our local 100 year old artisanal bakery and got some beautiful sourdough. I will definitely make this again. Great recipe Sarah.
* Ami from Byron Bay Australia <3
no tempeh in the house, but the picture was so tempting, I made the sandwich with marinated and baked tofu. Basil instead of salad greens. Delish!
I have got smoky tofu waiting for my inspiration in the fridge, I know what I will make!
hello there dear gourmet-angel:-))) the pesto is such an yummy threat on a piece of bread with some avocado slices! made it last weekend and as advised by you I kept the soaking water of the tomatoes (which was used afterwards for a great risotto), you rock:-))) happy sunny+smily week from tulipland!
PS: I got the tempeh too (happy to be able to find it here in the organic supermarkets or in the Asian ones), making the (whole) sandwich for the coming weekend, when I have friends visit for flower-fields-sightseeing!uuuuupie:-)
Absolutely delicious sandwich. Thanks for the great recipe!
just tailored it for lunch and found something to do with those dried toms in the cupboard at last. lovely xx
I made a measurment mistake with the tempeh marinade and made 3 times the amount! So I baked the tempeh pretty immersed in the marinade for 12 minutes, then took it out put it on a baking sheet with grapeseed oil and baked it another 12 minutes, turned out great and now I have more marinade left over! My carnivorous family loved the smell…converts?
I was just craving some sun dried tomato pesto and gave this recipe a whirl today, minus the sweetener but plus a dash of balsamic, and it was great. Smeared on a homemade buckwheat flatbread (I call it pizza just because I can!) with some broccoli, artichokes, spinach and roasted red peppers. I’ll give the tempeh a try next!
Tried this today for lunch and it was a big hit (for me, that is) 🙂 Tom
Thank you for this great recipe, I’ve tried it too and it was a big hit! We loved it and sure enough we’re going to repeat it 😉 Have an awesome day!
hmmm! you sure have a great taste in food. Thanks for the fabulous recipe. I’ve never tried tempeh. I think it’s high time to go for it 🙂
your blog is very inspirational – will be visiting it often now <3
I made this to day and even my kids loved it. So thats a big compliment.
How have I not found your website before today? I’m in food heaven! Keep it coming!
I have never had tempeh, but after reading this blog post I might just have to try it.
I really enjoy reading your blog!
//Susann Romy
Enjoy your vacation and all the natural beauty and pure food that surrounds you.
Just wondering what the difference is using hot water vs. room temp when making the tomato pesto?
-tania
Hi Sarah,
The tomato pesto goes very well with salmon as well. I have tried it and I love it. 🙂
Ed
I have been craving sundried tomato pesto for a long time. Can’t wait for those summer fruits and vegetables!!! I comfort myself with tapenade (olive paste) in the meantime.
I think I’ll have that for lunch tomorrow! Looks so good!
Oh Sarah words cannot describe how grateful & happy we are ( we = my belly and I ) for your magical recipes! They all turn out great at the first try and every time I think to myself: I got a new favourite – but then you come up with something new and this turns into the most desired and so on…! You are beyond wonderful & talented, and everytime I am taking a bite of one of yours I am smiling. Cannot wait to finally meet you & thank you in person in Amsterdam! This pesto – on bread, nothing left to say!
Check out our website for our easy method for making tempeh at home.
makethebesttempeh.org
We have people in Sweden, England and Germany, that we know of, making the best tempeh using our method.
We produced Betsy’s Tempeh in Michigan for 9 1/2 years and customers loved our tempeh that was similar to the tempeh eaten in Indonesia.
Feel free to write with questions/comments.
Betsy Shipley
This sandwich certainly puts boring sandwiches everywhere in their place! I love the flavour combinations you came up with here.
Because tempeh is quite difficult to find here in Germany as well, I wonder if you have any experience making it from scratch? No rush to answer (enjoy Paradise!), but after a quick search it seems to be quite a lengthy process and I’m not sure if I would have any more luck finding soy beans. That said, I’m curious if you’ve made it and if you have any tips to pass on.
Such a great combination of flavors. I’m gonna try making this. How long can I keep it outside specially with avocados?
Lovely, I have been meaning to buy some tempeh for the family but haven’t had much luck with making it taste good. This smoky flavours sounds perfect. Happy holidays 🙂
Wowie Sarah B.! I can’t wait to try this : ) I LOVE every ingredient in this sandwich, and the bread looks super tasty. Keep having fun in Hawaii!
I absolutely love your blog and have been reading for quite a while now:) I love that I can take your recipes and sometimes just tweak the flour used(I have children with food allergies, one of them being wheat, so I normally switch spelt out with oat and quinoa flour) and make them an awesome dessert without refined sugar it it. Their birthday cakes have become awesome from your recipes:) dairy being one allergy as well we have never used cows milk and used soy for a little bit but then heard things about estrogen and that kind of stuff about soy…I also hear that about 98% of soy is GMO too…so I also would love to hear your thoughts about different types of soy. I would love to be able to add a new thing in my children’s limited diet:) thanks so much! Enjoy your vacation!
Hey, hope you found Papaya’s (health food store) and Mermaid’s on Kauai Sarah! I love Kauai — going there in two weeks!!!
I can’t wait to try it. I have all the ingredients at home too !
This one looks like a keeper. Thanks.
another zinger!!! this Canadian gal has a nice little stash of tempeh in the freezer.. waiting for this sandwich recipe!! i am so totally pumped to try this!! i have everything at home to make it!! thanks SO much sarah b. .. Aloha! xx
I am so freaking into this! Awesome idea!
I’m just wondering why you don’t eat tofu, Sarah?
I am dyyyyying at how beautiful this sandwich is. Just wanna smash my head in it.
Hi, I’m curious why you avoid tofu? Could you elaborate on that? Thanks!
Lucky the american, then! Here in Italy not only it’s not easy to find, you have to go in little organic food shops, but it’s reaally expensive! That’s why I’ve eaten it only twice, although i’d really enjoy it 🙁
This sandwich is amazing!
I hope things will be changing…
bye:)
I haven’t tasted tempeh, this is all news to me! Sandwich looks fab
Smoky tempeh – delicious!! Thanks for sharing lovely lady.
Sarah–
A mouth-watering and inspiration post as usual 🙂 I was just talking to my (very non-vegetarian, anti-healthy-food) father about tempeh today, and was trying to explain why fermented soy products were more healthful, or perhaps less dodgy, than non-fermented ones. If you ever felt the desire to share them, I would love to hear your thoughts on this issue–either in post form or otherwise!
Happy vacation!
Sara
I grew up on tempeh in Asia, and was thrilled to find that the ethnic groceries here in the Netherlands stock it, and for cheap! It is endlessly riffable — I love all the different flavours it can pull off.