Easy to throw together; marinate for at least one hour.
1 cup Frank's Red Hot Sauce
1/2 cup water
2 T tamari or soy sauce
4 tsp liquid smoke
16 oz tempeh (I cut each tempeh "slab" in 6 rectangles, and then slice them width-wise for 12 total pieces)
sour dough (or preferred) bread
romaine (or other) lettuce
Mix together all the marinade ingredients. Place sliced tempeh in marinade and refrigerate for at least one hour (or overnight).
Place the tempeh in a pan (I use my cast iron skillet or a non-stick pan) and cook a few minutes on each side. I like the slices a little browned and crispy for more "bacon-y" goodness. Add leftover marinade during the cooking process.
Assemble your BLT... Vegan mayo, 3-4 tempeh slices, lettuce and tomato.
My son has officially dubbed these his new favorite! (Bumping Tempeh Reubens into second place.)
Isa Does It Cookbook