Save My neighbor knocked on my door one Saturday morning holding a block of tempeh and asking if I knew what to do with it. I didn't, but we figured it out together over coffee, slicing it thin and drowning it in soy sauce and maple syrup until it smelled like a diner at breakfast rush. That improvised tempeh bacon became the foundation for this grilled cheese, a sandwich that somehow tastes indulgent and virtuous at the same time. We ate the first batch standing over the stove, cheese dripping onto our fingers.
I made this for my brother during his first month of trying plant-based eating, and he didn't believe me when I told him there was no meat. He picked it apart looking for evidence, then asked for the recipe before he finished chewing. The key was getting the bread properly golden, with that crunch that gives way to warm, melted cheese and the bright pop of tomato.
Ingredients
- Tempeh: Choose firm blocks without cracks, and slice them as thin as you can manage without them falling apart, thinner means crispier bacon.
- Soy sauce: This is your salt and umami base, use low sodium if you're sensitive or it can get too intense.
- Maple syrup: Real syrup adds complexity that pancake syrup just can't match, it caramelizes beautifully in the pan.
- Smoked paprika: This is non-negotiable for that campfire bacon flavor, don't skip it even if you add liquid smoke.
- Liquid smoke: A little goes a long way, start with less if you've never used it before or it can taste like you licked a barbecue pit.
- Sourdough bread: The tang cuts through the richness and it holds up to grilling without getting soggy.
- Vegan cheese: Look for brands that list coconut oil or cashews high in the ingredients, they melt better than the ones that are mostly starch.
- Tomato: Use one that's ripe but still firm, and salt the slices lightly before assembling to draw out sweetness.
- Lettuce: Crisp varieties like romaine add the crunch that makes this a true BLT, not just a grilled cheese with toppings.
- Vegan butter: This is what makes the bread golden and crispy, don't use oil or it won't have that buttery crust.
Instructions
- Marinate the tempeh:
- Whisk your marinade until the maple syrup dissolves into the soy sauce, then toss in the tempeh strips and make sure every piece is coated. Let it sit for 10 minutes while you prep everything else, the tempeh will soak up those flavors like a sponge.
- Cook the bacon:
- Heat your skillet over medium and lay the tempeh strips in without crowding them, they need space to crisp up. Flip them after 2 to 3 minutes when the edges look dark and caramelized, then give the other side the same treatment.
- Butter the bread:
- Spread a thin, even layer of vegan butter on one side of each slice, all the way to the edges. This ensures every bite has that golden crunch instead of pale, sad spots.
- Build the sandwiches:
- Lay two slices buttered side down and start stacking, cheese first so it melts onto the bread, then tempeh, tomato, lettuce, and another cheese slice to glue the top on. Press the top slice down gently so everything holds together.
- Grill to perfection:
- Use medium-low heat and patience, high heat will burn the bread before the cheese melts. Press down lightly with your spatula and let each side go 3 to 4 minutes until it's deep golden and the cheese is oozing out the sides.
- Serve hot:
- Slice on the diagonal because it just tastes better that way, and eat it while the cheese is still molten. Wait even a minute and it loses that magic.
Save The first time I packed this for lunch, a coworker asked if I'd ordered takeout because the smell filled the break room. I watched three people google tempeh bacon before I'd even unwrapped my sandwich. Food that makes people curious always tastes better than food that makes them skeptical.
Choosing Your Bread
Sourdough is my favorite because the crust crisps up beautifully and the tang plays well with the smoky tempeh, but any sturdy bread works as long as it's not too soft. Avoid anything pillowy or it'll compress into a dense puck under the weight of the fillings. I've used ciabatta, whole grain, even a good rye when that's what I had, and each brought something different to the table.
Make Ahead Strategy
You can cook a double batch of tempeh bacon and keep it in the fridge for up to five days, which turns this into a 10 minute meal. I'll often make it Sunday night and use it on toast, in wraps, or crumbled over salads all week. Just reheat it in a dry skillet for a minute to bring back the crisp before you build your sandwich.
Variations Worth Trying
Sometimes I'll add a smear of vegan mayo mixed with a little sriracha on the inside of the bread before assembling, or swap the lettuce for arugula when I want a peppery bite. Avocado slices make it richer, and thinly sliced red onion adds a sharp contrast that some people love.
- Try adding pickles for a tangy crunch that cuts through the richness.
- Use different vegan cheeses like smoked gouda style or pepper jack for varied flavor profiles.
- Grill some red bell peppers and tuck them in for a sweet, smoky layer.
Save This sandwich proved to me that plant-based cooking doesn't mean giving anything up, it just means getting creative with flavor. Make it once and you'll understand why my neighbor still texts me every time she finds tempeh on sale.
Recipe FAQs
- → Can I make the tempeh bacon ahead of time?
Yes, prepare and cook the tempeh bacon up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat gently before assembling your sandwiches.
- → What's the best bread choice for this sandwich?
Sourdough works beautifully due to its tangy flavor and sturdy structure that holds up well to grilling. Brioche or a hearty sandwich bread are excellent alternatives that will toast evenly.
- → How do I get the cheese to melt properly?
Use medium-low heat and cook for 3-4 minutes per side. Pressing gently with a spatula helps the cheese melt evenly. Quality vegan cheese brands with good melting properties work best.
- → Can I add other toppings to this sandwich?
Absolutely. Avocado slices add creaminess, while caramelized onions, roasted red peppers, or pickles bring extra flavor and texture. Feel free to customize based on your preferences.
- → Is this sandwich gluten-free?
Yes, simply swap the regular bread for gluten-free bread of your choice. Ensure your tempeh, soy sauce, and vegan butter are certified gluten-free to avoid cross-contamination.
- → What's the purpose of the liquid smoke in the tempeh marinade?
Liquid smoke adds a deep, smoky flavor that mimics traditional bacon. While optional, it enhances authenticity and depth. If unavailable, increase the smoked paprika slightly for a similar effect.