Have you tried Whole Foods Market's Smoky TTLA sandwich? If you haven't, keep reading because your taste buds are in for a major treat!
The Smoky TTLA (that's tempeh, tomato, lettuce, and avocado!) sandwich went viral last fall after Tabitha Brown, an actress and designer who went vegan last year, shared a video of herself trying the sandwich. After declaring the mouthwatering sandwich was so delicious her life was changing right before her eyes (LOL!), many flocked to their nearest Whole Foods to get a taste of this vegan take on a classic BLT sandwich. Needless to say, the TTLA sandwich quickly became a popular choice for vegans and non-vegans alike.
With marinated strips of tempeh bacon, crispy leaves of lettuce, slices of juicy tomato, avocado, and a zesty garlic aioli, it's no surprise the sandwich is so popular! To spice up the sandwich, this recipe calls for adding slices of red onion and pickles with a garlic mustard aioli to boot. If you're not a fan of mustard, simply omit this ingredient from the recipe and opt for a classic garlic aioli instead.
YIELDS
1 sandwich
PREP TIME
COOK TIME
TOTAL TIME
- Ingredients for TTLA sandwich:
- 4 strips thinly sliced tempeh
- 2 tablespoons soy sauce
- 1/4 teaspoon paprika
- 1/2 teaspoon brown sugar
- 1/4 teaspoon cumin powder
- 1 teaspoon apple cider vinegar
- 1/2 avocado
- 2 large leaves of green leaf lettuce
- 1/2 tomato, sliced
- 1 slice red onion
- 2 slices pickle
- 1 ciabatta roll, sliced into two halves
- Ingredients for garlic mustard aioli:
- 1/4 cup vegan mayo
- 1 tablespoon mustard
- dash of salt
- dash of pepper
- 1 clove garlic, minced
- 1/2 tablespoon lemon juice
Directions
1. In a small bowl, whisk together the soy sauce, apple cider vinegar, paprika, brown sugar, and cumin powder. Add in the strips of tempeh and coat them completely with the mixture. Let them marinate while you prepare the garlic mustard aioli.
2. In a separate bowl, combine the vegan mayo, mustard, salt, pepper, minced garlic, and lemon juice, and whisk together until creamy. Cover and place in the refrigerator to cool.
3. Sauté the marinated tempeh strips in a lightly oiled pan for 3-5 minutes.
4. Remove garlic mustard aioli from the fridge and spread evenly on one half of the ciabatta roll. On the other half, mash the avocado and spread evenly. (You can add extra pepper to taste.)
5. Place the cooked tempeh strips, lettuce, tomato, onion, and pickles on top and enjoy!
Also by Audrey: Vegan Oatmeal Cookies
Related: Vegan Chicken Salad Sandwich With Curry & Swiss Chard
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Photos: Audrey Enjoli
