To go with the tomato bisque that I posted about yesterday, I made a tempeh-avocado-chipotle mayo sandwich. I don't know what to call it-- a TAC? The name needs work.
I just marinated the tempeh, fried it in a little oil, and topped it with some awesomeness. It was really easy, I just wanted something to go with the soup. It has a smoky flavor [[from the chipotle mayo]] and a freshness [[from the lime avocado]].
This makes four sandwiches.
one chipotle, seeded [[they usually come in adobo sauce, canned]]
5 tbs mayo
-- Remove one chipotle from the can [[if you seal it tightly, the rest will last a good week in the fridge]]. Cut a hole on the top, and be sure to remove ALL the seeds. Chop it up really well. In a blender, blend the mayo and chopped chipotle. It won't blend well, you'll still have chunks in it. But that's ok. Refrigerate until ready to use.
one very ripe avocado, smashed
1 tsp dried cilantro
1 tbs lime juice, fresh
a pinch of salt
-- Add all ingredients together and mix well. Refrigerate until ready to use.
1/2 cup white cooking wine
2 tbs bragg's liquid aminos, or just soy sauce
3-4 cloves garlic minced
1 package of tempeh
2 tbs extra virgin olive oil
-- Cut tempeh in half length-wise. Then, slice the halves down the middle so you have four, even, bread-shaped squares. Mix all ingredients for the marinade, and lay each piece in the marinade for about 30 minutes. Rub the garlic on each piece, making sure it doesn't sink to the bottom.
-- After 30 minutes, heat some olive oil on medium-high heat in a pan and fry on each side until slightly browned and crispy. about 5 minutes per side.
marinaded tempeh, 4 slices
about a handful white onions, chopped
8 toasted pieces of sesame bread, Ezekiel brand [[or whatever]]
-- Take two pieces of toast, put some chipotle mayo on one side, and some avocado on the other. Place a piece of tempeh between 'em and top with onions and some lettuce. Slap it together and cut it in half. Eat.