YOUR SOLIN GENERATED RECIPE
Smoky BBQ Tempeh Sandwich with Crunchy Slaw
Enjoy a hearty yet balanced sandwich featuring marinated smoky BBQ tempeh layered between whole-grain bread with a fresh, crunchy slaw. This dish offers a satisfying blend of textures and flavors, with the robust umami of tempeh complemented by the tangy crunch of cabbage and carrots. Perfect for a nutritious lunch or dinner.
INGREDIENTS
150g Tempeh
2 slices Whole Grain Bread (≈60g total)
50g shredded Green Cabbage
0.5 medium Carrot (≈30g)
1 small slice Red Onion (≈20g)
1 tbsp BBQ Sauce
1 tsp Olive Oil
1 tsp Apple Cider Vinegar
1 tsp Smoked Paprika
1 tsp Garlic Powder
Salt & Pepper to taste
PREPARATION
Slice the tempeh into even pieces and set aside.
In a small bowl, combine BBQ sauce, smoked paprika, garlic powder, salt, and pepper. Toss the tempeh slices in the mixture to ensure they are evenly coated.
Heat a non-stick skillet over medium heat and add the tempeh. Sauté for about 5-7 minutes on each side until the tempeh is browned and slightly crispy.
Meanwhile, in a mixing bowl, combine shredded cabbage, grated carrot, and finely sliced red onion. Drizzle with olive oil and apple cider vinegar, then toss to coat. Season with a pinch of salt and pepper.
Toast the whole-grain bread slices lightly in a toaster or on a skillet.
Assemble the sandwich by layering the cooked tempeh onto one slice of toasted bread, drizzling any remaining BBQ sauce over the top, and then adding a generous portion of crunchy slaw.
Top with the second slice of bread, slice in half if desired, and serve immediately.