Marinated Tempeh Sandwiches


This recipe was inspired by the fabulous reFresh cookbook by Ruth Tal.

It’s an easy meal when you don’t feel like cooking but want something that will energize your taste buds. Which is basically all the time over here.


Marinated Tempeh Sandwiches

Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 4



  • 1 package
  • Flax Tempeh
  • 2 tbs water
  • 1/3 cup balsamic vinegar
  • 2 tbs safflower oil
  • 1 tsp ground pepper
  • 2 cloves garlic minced


  • enough bread for each sandwich
  • hummus
  • spicy sprouts
  • cucumber slices
  • baby spinach


  1. Mix all marinade items together in a bowl. Add tempeh to bowl and let marinade for at least 20-30 minutes.
  2. Drain liquid and put tempeh in frying pan over medium-high heat. Cook 2-3 minutes on each side until lightly browned and heated through. Remove from heat.
  3. Build your sandwich with the remaining items. We used homemade hummus, spicy sprouts, cucumber slices and baby spinach.
  4. Serve and enjoy!

Allergen Information

Nightshade free, dairy free, gluten free*, wheat free*, egg free, and corn free.
*The gluten- and wheat-free status of this recipe is dependent upon choice of bread. Looking for a good gluten free bread? Check out Canyon Bakehouse.

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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

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