Marinade: 2 medjool dates, pitted
¼ cup tamari
2 tbsp balsamic vinegar
250g tempeh, thinly sliced
2 cups cherry tomatoes, sliced (or 2 medium tomatoes, cut in half)
4 large lettuce leaves
8 slices of sourdough bread, toasted
1 tbsp of oil and egg-free mayonnaise or your favourite sauce
Salt & pepper to taste
Place the marinade ingredients into a blender and blend until smooth.
Pour the marinade over the Tempeh until completely covered.
Heat a non-stick frying pan and add the tempeh strips. Turn over when brown on one side. Add any leftover marinade and turn strips over to brown other side. Cook until marinade is absorbed then remove from the heat and set aside.
Heat a clean non stick frying pan on a high heat. Add the tomatoes, sprinkle with salt and pepper and cook until browned and softened.
Place a piece of toasted bread onto a serving plate and top with a few pieces of lettuce, 3 or 4 strips of tempeh, some cooked tomatoes and your favourite sauce or mayonnaise. Top with another slice of toasted bread, cut in half and serve.
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