Tonight we are having some yummy California TLTs because I am craving avocado and we have lots of tempeh to use.
6 slices of tempeh bacon
4 slices good white bread, cut 1/2-inch thick
4 tablespoons reduced fat vegenaise
4 to 8 tender green lettuce leaves, washed and spun very dry
1 ripe Hass avocado
1/2 lemon, juiced
1 large ripe tomato, sliced 1/2-inch thick
Kosher salt and freshly ground black pepper
Preheat the oven to 400 degrees F.
Place a baking wire rack on a sheet pan and arrange the tempeh bacon on the rack in a single layer. Bake for 15 to 25 minutes, until the tempeh is browned and crisp.
Place the bread slices on a sheet pan and toast them for 5 minutes. Turn the slices and toast for 1 more minute, until all the bread is evenly browned. Place 2 slices on a cutting board. Spread each slice with about 1 tablespoon of vegenaise. Cover the slices with a layer of lettuce. Peel the avocado and slice it 1/2-inch thick. Toss the avocado slices gently with the lemon juice, and arrange on top of the lettuce leaves. Place 3 slices of tempeh on top of each sandwich and then add a layer of tomato slices on top of the tempeh. Sprinkle liberally with salt and pepper.
Spread each of the remaining 2 slices of toasted bread with 1 tablespoon of vegenaise and place, vegenaise side down, on the sandwiches. Cut in half and serve.