YOUR SOLIN GENERATED RECIPE
Smoky BBQ Tempeh Sandwich with Crispy Slaw
Enjoy a hearty and vibrant sandwich featuring smoky marinated tempeh sandwiched between a toasted whole wheat bun and a crisp, tangy slaw. This balanced dish is layered with a rich BBQ glaze and refreshing, crunchy cabbage and carrot slaw, delivering a satisfying blend of textures and bold flavors.
INGREDIENTS
170g Tempeh
1 Whole Wheat Sandwich Bun
1 tbsp BBQ Sauce
1 cup shredded Red Cabbage
1 small Carrot, shredded
2 tbsp Nonfat Greek Yogurt
1 tsp Apple Cider Vinegar
1 tsp Smoked Paprika
Salt & Pepper to taste
PREPARATION
Slice the tempeh into 1/4-inch thick pieces and pat dry. In a small bowl, combine BBQ sauce and smoked paprika. Brush the tempeh slices generously with the BBQ mixture, allowing them to marinate for at least 10 minutes.
While marinating, prepare the crispy slaw. In a separate bowl, combine shredded red cabbage and carrot. In another small bowl, mix the nonfat Greek yogurt with apple cider vinegar, a pinch of salt, and pepper. Toss the slaw with the dressing until evenly coated.
Heat a non-stick skillet over medium heat. Place the marinated tempeh slices in the skillet and cook for about 3-4 minutes on each side until they are caramelized and slightly crispy on the edges.
Lightly toast the whole wheat bun on the skillet or in a toaster.
Assemble the sandwich by placing the cooked tempeh on the bottom half of the bun, then top with a generous helping of crispy slaw. Optionally drizzle a little extra BBQ sauce over the slaw if desired, and cover with the bun top.
Serve immediately and enjoy your smoky, hearty tempeh sandwich.