lightlife and whole foods invited me to the #ttla party! a tempeh, tomato, lettuce and avocado sandwich. YUM. keith and i put a little mediterranean twist on the recipe by making a dairy-free tzatziki spread. and we found that rye bread really helped round out the flavors. you can easily double everything (but the tzatziki) and make two sandwiches. which i recommend you do!
fillin’s:
1/2 a package of organic fakin’ bacon tempeh strips (if you’d like to make less, you do you, but it’s so good, you’ll want more.)
2 slices of rye bread
1/2 sliced tomato (the tomato pictured is the first harvest of the season!)
1/2 sliced avocado
handful of lettuce leaves
tzatziki:
8oz tofu
5.3 oz container of kite hill plain unsweetened greek style yogurt or any dairy free yogurt of your choice. (unsweetened preferred.)
1 cucumber
4 tablespoons fresh dill
1-2 tablespoos lemon juice
salt and pepper
directions:
prep the tzatziki in advance or 30 minutes before.
combine all tzatziki ingredients in a food processor.
place in refrigerator for at least 30 minutes.
slice the tomato and avocado.
grab some leaves of lettuce.
fry the strips of tempeh on the stove.
spread a generous amount of tzatziki on toasted rye bread.
layer in tomato slices, lettuce and avocado.
add bacon, salt and pepper and you’ve got yourself a yummy sammie!
you can find organic fakin’ bacon tempeh strips and all of the other ingredients at whole foods.
this post was sponsored by lightlife. (my first sponsored post! thank you, lightlife!) and all thoughts and opinions are my own.
hope you enjoy this sandwich!
– christina & keith