Toasted Tempeh Sandwiches

Vegan toasted tempeh sandwiches
  • Serves 2
  • Prep in 5 minutes
  • Cook in 10 minutes
There has been somewhat of a honing in of our focus on protein consumption of late, to the point that you cannot reach for a food without it screaming “PROTEIN POWERED” directly into your right eyeball.

Now protein is incredibly important. We need it to grow & repair our tissues, it forms our immune cells, it triggers our satiety response & balances our blood sugar when we eat, & luckily for us Mother Nature has made it abundantly available in many foods….naturally.

So next time you see “Protein Milk”, “Protein Cheese” or even “Protein Bread” check what is actually contributing to that label (dairy products for example naturally contain protein so there’s no need to pay extra for extra added stuff. And similarly a bread product studded with seeds & made from whole grains is perfectly protein rich without additional assistance).

In this instance I have used wonderful organic tempeh (a fermented ‘cake’ made from edamame beans) as my slices of sandwich bread, so yes they are a ‘protein bread’ but because they are naturally a protein source. What can I say I couldn’t resist….!


Key Facts

  • High Protein, High Fibre
  • Grain & Gluten Free
  • Plant Powered
  • Super Speedy


  • 1 block organic tempeh

  • Fillings of choice – I’ve used Nush foods almond cream cheese, broccoli sprouts, avocado & grapefruit slices


  1. 01
    1. Preheat your oven to 200C, line a tray with a silicone mat.
  2. 02
    1. Slice your tempeh into long pieces & bake for 8-10 minutes on each side until golden & crisp.
  3. 03

    Use warm with your chosen toppings or leave to go completely cold before filling if you’re going to take them with you on your travels.

  4. 04

    Use within 3 days (unfilled), popping into a warm oven for a few minutes to re-crisp if needed.

About Me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

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