Vegan Breakfast Sandwich with Tempeh Bacon

  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 2


A vegan breakfast sandwich loaded with all the goods: creamy avocado, almond butter, sautéed kale and tempeh bacon, served on a perfectly toasted english muffin. 


  • 8 oz package of Lightlife Original Tempeh
  • 1/4 cup low-sodium tamari or soy sauce
  • 1/4 cup avocado or olive oil
  • 2 Tablespoons maple syrup
  • 1/2 Tablespoon liquid smoke
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 1/2 cups torn/chopped kale
  • 1/2 teaspoon olive oil
  • 2 whole grain english muffins, sliced (I like the Ezekiel brand)
  • 1/4 avocado
  • 12 Tablespoons almond butter


  1. Cut tempeh into 1/4” – thick strips/slices.
  2. Add tamari, oil, maple syrup, liquid smoke, paprika, garlic powder and pepper to a shallow dish. Whisk together with a fork and add tempeh slices. Cover and let marinate in the fridge for at least 1 hour or up to 3 hours.
  3. Preheat oven to 400°F. Arrange tempeh slices in a single layer on a baking sheet lined with parchment paper or foil. Pour any leftover marinade over tempeh and bake for 15 minutes. Toss tempeh and bake for another 5-10 minutes, or until tempeh is crispy.
  4. While tempeh is baking, add oil and kale to a skillet on medium heat. Sprinkle with salt and pepper and cook until kale is bright in color and a bit charred/crispy. This should take about 5 minutes.
  5. Toast your english muffins. Once toasted, smash avocado on one half and sprinkle with a little sea salt. Spread almond butter on the other half. Layer kale and 3-4 pieces of sliced tempeh bacon on top of the mashed avocado and top the sandwich with the almond butter half. Repeat to make second sandwich and enjoy!


* This recipe makes extra tempeh bacon! Keep leftover tempeh bacon in a storage container in the fridge for using later. It makes a great salad topping!

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Vegan


  • Serving Size: 1 sandwich
  • Calories: 519
  • Sugar: 8g
  • Sodium: 741mg
  • Fat: 29g
  • Carbohydrates: 46g
  • Fiber: 11g
  • Protein: 22g

Keywords: tempeh bacon breakfast sandwich