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Tempeh Bacon Caesar Sandwiches: Savory, crunchy vegan sandwiches with fresh lettuce, capers & herb garnish—great for healthy lunches. Save this idea so you can come back to it later.

Tempeh Bacon Caesar Salad Sandwiches

The Flexi Vegan
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients
  

  • Tempeh Bacon: 1 (8–12 oz) block tempeh, thinly sliced
  • 3 tbsp low-sodium tamari or soy sauce
  • 1 tbsp maple syrup
  • 1–1.5 tsp liquid smoke (or smoked paprika to taste)
  • 1 tbsp apple cider vinegar
  • 1 tbsp avocado or olive oil
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • Fresh black pepper
  • Vegan Caesar Dressing: 1/2 cup raw cashews (soaked) or 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 1–2 tsp capers plus 2 tsp caper brine (or 1 tsp vegan Worcestershire)
  • 1 small garlic clove
  • 2–4 tbsp water to thin
  • Salt and black pepper, to taste
  • Optional: 2 tbsp nutritional yeast for umami
  • For the Sandwiches: 8 slices sturdy bread (sourdough, whole grain, or ciabatta), toasted
  • 1 large head romaine lettuce, chopped
  • Optional add-ons: sliced tomatoes, avocado, red onion, or vegan parmesan

Instructions
 

  • Slice the tempeh: Cut the block into thin strips (about 1/4 inch). Thinner slices crisp better.
  • Mix the marinade: In a shallow bowl, whisk tamari, maple syrup, liquid smoke, vinegar, oil, garlic powder, onion powder, and pepper.
  • Marinate: Add tempeh to the bowl and coat well. Let sit 15–30 minutes, flipping once. Longer equals deeper flavor.
  • Cook the tempeh: Heat a nonstick skillet over medium. Add a light drizzle of oil. Pan-fry tempeh 3–4 minutes per side until browned and crisp, brushing with leftover marinade as it cooks. Set aside on a rack for max crunch.
  • Make the dressing: Blend cashews (or tahini), lemon juice, Dijon, capers and brine, garlic, nutritional yeast (if using), water, salt, and pepper until smooth and creamy. Adjust lemon and salt to taste.
  • Toss the romaine: In a bowl, combine chopped romaine with a few spoonfuls of dressing. Toss lightly so it’s coated but not soggy.
  • Toast the bread: Toast slices until golden and sturdy. Rub lightly with a cut garlic clove for extra flavor if you’d like.
  • Assemble: Spread dressing on each slice. Layer crispy tempeh bacon, a generous mound of Caesar-dressed romaine, and any add-ons like tomato or avocado. Top with the second slice.
  • Serve: Slice in half and enjoy right away while the tempeh is crisp and the bread is warm.