Smoky Tempeh and Hummus Sandwiches

By • May 27, 2014 • 4 Comments

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Author Notes: Vegan sandwiches don't get any better than this. Hearty tempeh, which has been given a salty and smoky marinade, meets creamy hummus. Garnish with something green and crisp--like pea shoots, shredded romaine, or a sprinkle of green pepper, for contrast. Gena Hamshaw

Serves 4

Smoky Tempeh and Hummus Sandwiches

  • 8 ounces tempeh
  • 2 tablespoons low-sodium tamari
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon maple syrup or agave
  • 1 teaspoon olive oil
  • 1 teaspoon smoked paprika
  • 8 slices of crusty, whole grain bread
  • 1 cup pea shoots
  • 1/4 cup hummus, or as much as you like

Hummus with Smoked Paprika

  • 1 1/2 to 2 cups cooked chickpeas
  • 1/4 cup tahini
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon sea salt
  • 1 clove garlic, minced
  • Water, as needed
  • 1 tablespoon olive oil
  • 1/2 teaspoon smoked paprika
  1. To prepare the tempeh, whisk together the tamari, vinegar, syrup, olive oil, and paprika. Slice the tempeh into thin strips (1/4 inch) and marinate the slices in the mixture for several hours, or even overnight. Preheat an oven to 350° F and roast the strips on a lined baking sheet for 25 to 30 minutes, flipping once through, or heat a few teaspoons of olive oil in a large skillet and pan fry the strips for a few minutes, until each side is golden. Set the tempeh aside.
  2. To make the hummus, add the chickpeas, tahini, lemon, salt, and garlic to the bowl of a food processor and pulse to combine. Run the motor and drizzle in some water in a thin stream, stopping often to scrape the bowl down as you work. Stop drizzling when the hummus is taking on a thick, creamy texture; be careful how much you use along the way, or the hummus will be too thin (I start with no more than 1/4 cup water). Once the texture is to your liking, drizzle in the olive oil and add the smoked paprika.
  3. To prepare the sandwiches, toast the bread. Top four slices with at least 1/4 to 1/3 cup hummus and a quarter of the tempeh slices, and top them with a generous amount of sprouts. Top the sandwich with another slice of bread. Serve.
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Food52

3 months ago Manhattan Tart

These were interesting and tasty! I got my tempeh and pea shoots at Trader Joe's, but Whole Foods also carries both. Marinated the tempeh for 4 hours but next time would go longer. Pan fried it in a teeny bit of olive oil so it'd be crispy; I also sauteed half an onion to go on the sandwiches and would do so next time. Skipped the smoked paprika in the hummus (we're not fans) and used only 1/2 tsp. each smoked & regular Hungarian paprika in the marinade. I'd also skip the $2.49 on pea shoots since they made it really hard to eat & came out by the awkward mouthfull on each bite; next time I'll use spring greens or arugula. Next time I could see adding a hit of sriracha or harissa to the hummus, which was great -- even without the additional olive oil (I have a tendency to think of added oils as superfluous. I know: it's annoying. I save my calories -- fat or otherwise -- for wine). I'll make these again and use this recipe as a springboard. Healthy and tasty!

Bigboy

3 months ago vinylhaven

will be making 100 of these for my preschool vegan kids, will let you know how it turns out.

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4 months ago chris

I've been looking, hard, but couldn't find tempeh, so used baked tofu. Marinated it about 15 minutes, then pan fried on low, until all the sauce had become a deliciously sticky coating. I did everything else, as per the recipe ... this was the most amazing sandwich I've had in a very long time. Definitely a tasty go-to for when vegan friends come to visit!

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2 months ago Monique

Me too Chris, I could not find tempeh. Now Trader Joe's sells tempeh. But I like it better with tofu. However, I do not use bake tofu. I use extra firm tofu. I cut into slices and wrap them in a clean dishtowel to absorb the moisture, and follow the recipe. PERFECT!