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Smoky “TLT” with Tempeh Bacon


  • 1 (8 oz) package of Arto Moro Tempeh
  • 1/4 cup of Braggs liquid amino (or low sodium tamari)
  • 3 tbsp maple syrup
  • 1/4 tsp ginger powder
  • 1/4 tsp garlic powder
  • 2 tsp liquid smoke
  • 8 slices multigrain bread
  • 1 The Villages Grown Beefsteak Tomato, sliced
  • 1/2 head The Villages Grown Hydrocrunch Lettuce
  • 1/4 cup mixed The Villages Grown microgreens
  • Vegan mayonnaise


  1. Slice the tempeh in half, then cut into thin slices on the longer side.
  2. Place tempeh in a sauté pan with 1 cup of filtered water and bring to a boil. Cook until the water is gone (at least 10 minutes).
  3. While the Tempeh is cooking, mix the Braggs (or tamari) and remaining ingredients. Marinate tempeh for several hours, or overnight, in the refrigerator.
  4. Heat a non-stick pan and cook until nicely browned on both sides, roughly 5 minutes each side. Toast the multi-grain bread.
  5. Spread vegan mayo evenly on both slices of the toast. Top one slice with tomatoes, lettuce, tempeh bacon, and mixed microgreens. Add other slice of toast mayo-side down.