Marinated Tempeh-Bacon Avocado Sandwich

This recipe serves as a continuation of a previous post— on the fact that the Dutch, despite eating sandwiches everyday, are quite sandwich-impaired. The great part about this ‘bacon’, is that you can leave the prepared marinated ‘bacon’ in the fridge for a few days, and fry up as desired.

Tempeh Bacon Avocado Sanwich


  • Block of tempeh, sliced as thin as possible (the thinner it is, the more ‘crunch’ you will get)
  • *1/2 onion, small pieces
  • *1 tsp oil
  • *3/4 cup ketchup
  • *2 tbsp sugar (or maple syrup if you have it!)
  • *1 tbsp soy sauce
  • *1/2 tsp garlic powder
  • Avocado, sliced
  • Toast

*You can replace all ingredients with a * with a cup of barbecue sauce to save time…


  1. Make the marinade. Sauté the onion pieces in the oil. Once onions are translucent, add in the ketchup, sugar (or maple syrup), soy sauce, & garlic powder- til well combined. Leave it on low heat for about 5-10 minutes, stirring occasionally, to let all of the flavors combine.
  2. Brush a bit of the marinade on the bottom of a container of choice. Lay down your first layer of thinly sliced tempeh. Brush with another layer of marinade. Keep doing so until all of your tempeh is well-covered in sauce!
  3. Let this sit for at least 30 minutes to let the flavors get into the tempeh. We left it overnight, and it was fantastic.
  4. When you’re ready to eat your ‘bacon’, put a frying pan on medium-high heat. Lay your bacon slices side by side- no overlapping/stacking! No oil or anything is needed, just let your tempeh slices sizzle. Once they start to get browned, flip them over for sizzled perfection.
  5. Serve on toast with a couple of slices of avocado– mmmmm!