Crispy Tempeh Sandwiches with Pickled Onions
In short: Thin tempeh slabs marinated in smoky soy, dusted with cornstarch and fried crisp, then stacked in soft buns with pickled red onion and lemony mayo. It takes about 40 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 15 min
- Resting
- 20 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 580 kcal
A good sandwich needs crunch, acidity and something creamy, and this one delivers all three. Tempeh is sliced thin, simmered to soften it, soaked in a smoky soy marinade and fried in a light cornstarch crust. Quick pickled red onions cut through the richness, and a lemony vegan mayonnaise ties everything together. It is a satisfying lunch or dinner that needs no special equipment and keeps well for picnics.
Instructions
- Stir the vinegar, water, sugar and salt until dissolved. Pack the sliced onion into a jar, pour the liquid over and leave for 20 minutes or longer.
- Cut the tempeh into 8 thin slabs by halving each block through its thickness, then cutting across. Simmer the slabs in water for 10 minutes, drain and pat dry.
- Mix the soy sauce, maple syrup, lemon juice, paprika and garlic powder in a shallow dish. Add the tempeh, turn to coat and marinate for 15 minutes.
- Stir the mayonnaise with the lemon juice and Dijon mustard. Toast the buns if you have not already done so.
- Dust the marinated slabs lightly on both sides with the cornstarch. Heat half of the oil in a large skillet over medium heat and fry four slabs for 3 minutes per side, until crisp and deep golden.
- Drain on paper towels, add the remaining oil and fry the rest.
- Spread mayonnaise on the buns, add lettuce, tomato, two tempeh slabs per sandwich and a pile of drained pickled onions. Close and serve at once.
Tips
- Dry the marinated slabs lightly on paper towels before dusting with cornstarch. A wet surface turns the starch to paste instead of a crisp crust.
- The pickled onions keep for 2 weeks in the fridge and go well on tacos, salads and grain bowls, so make the whole jar.
Questions and answers
Can I bake the tempeh instead of frying?
Yes. Brush the slabs with oil, bake at 220°C (425°F) for 12 minutes per side and skip the cornstarch. The texture is chewier and a little less crisp.
Can I prepare these sandwiches for a picnic?
Cook the tempeh and pickle the onions ahead and pack them separately. Assemble just before eating so the buns do not go soft.
Which bread works best?
Soft burger buns, ciabatta or a sturdy sourdough all work. Toast the cut sides so the bread can handle the mayonnaise and juicy tomato.
How long does it take to make Crispy Tempeh Sandwiches with Pickled Onions?
About 40 min in total: 25 min of preparation and 15 min of cooking.
How many calories are in Crispy Tempeh Sandwiches with Pickled Onions?
About 580 kcal per serving, with 26 g of protein, 59 g of carbohydrates and 26 g of fat. These values are estimates.
Nutrition per serving
| Calories | 580 kcal |
|---|---|
| Protein | 26 g |
| Carbohydrates | 59 g |
| Fat | 26 g |
| Fiber | 7 g |
| Sugar | 12 g |
| Sodium | 880 mg |
Estimated values, calculated from the ingredients.
