Tempeh Veggie Sandwich

Ingredients

• 350 g tempeh
• 2 tbsp Soy sauce
• 3 tbsp sweet chili sauce
• 2 tbsp Lime juice
• 1 tsp curry powder
• 2 Tomatoes
• 1 Red Onion
• 0.5 cucumber
• 4 lettuce leaves
• 2 handfuls sprouts (e.g., alfalfa)
• 4 tbsp peanut oil
• 8 slices whole grain bread
• 4 tbsp vegan cream cheese

Instructions

1. 1.

   Slice the tempeh and place in a bowl. Mix with soy sauce, sweet chili sauce, lime juice, and curry powder; cover and refrigerate for about 2 hours to marinate.

2. 2.

   Wash the tomatoes, cut off the stem ends, and slice. Peel and ring-cut the onion. Wash the cucumber and thinly slice. Wash the lettuce leaves, shake dry, and optionally tear into smaller pieces. Rinse the sprouts in a sieve and drain.

3. 3.

   Remove the tempeh from the marinade, drain, and fry in hot oil in a pan for 2-3 minutes per side until golden brown. Then let drain on kitchen paper.

4. 4.

   Spread vegan cream cheese on four slices of bread and top with onion rings, sprouts, and cucumber slices. Add several slices of tempeh, then layer tomato, lettuce, and the remaining bread slices to complete the sandwich.