- 250 g Tempeh, sliced thin
- 3 tbsp Tamari (or soy sauce)
- ½ tbsp Maple Syrup
- 1 tbsp Raw Apple Cider Vinegar
- 1 tsp Liquid Smoke
- ¼ tsp Smoked Paprika
- 1 tbsp Extra Virgin Olive Oil
- 8 slices Sourdough Bread
- 6 Romaine Leaves, roughly torn
- 2 Tomatoes, sliced
- 1 Avocado, sliced
- Sea Salt and Pepper, to taste
A perfect brunch idea for those reducing their meat consumption. Featuring Mother Raw Caesar Dressing!
In a shallow dish, combine the sliced tempeh with tamari, maple syrup, vinegar, liquid smoke, smoked paprika and extra virgin olive oil. Let it sit and marinate for about 15 to 25 minutes.
Heat a large skillet over medium heat. Working in batches, cook the tempeh for 4 minutes, then flip and cook for an additional 3 to 4 minutes, until cooked through and slightly browned. Remove and set aside.
Toast the sourdough if desired, slather Mother Raw Caesar on both sides of the bread, then layer the romaine, tomato, avocado and tempeh bacon. Add the other slice of bread on top, slice in half and serve.
Caesar BLT with Tempeh Bacon
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