June 1, 2018
Copycat TTLA
This post is sponsored by Lightlife. As always, all thoughts and opinions are my own.
By now, if you haven’t seen Tabitha Brown’s viral video review on Whole Food’s famous sandwich, the TTLA, then stop whatever you’re doing and watch it. Honestly, after watching it myself, I ran to the nearest Whole Foods and ordered three!!!
To be honest, I didn’t even like tempeh before I discovered this sandwich. Actually, I loathed it. After trying the TTLA, I am now a tempeh loving, full blown TTLA addict. I even made the sandwiches for my monthly segment cooking show on KMPH Fox Great Day Kitchen a few months ago! You can check it out here!
If you’re not familiar with what exactly the TTLA is, what the heck is wrong with you?! Kidding (kinda).
Anyway, the TTLA is a vegan take on the BLT sandwich. It was created by Dennis Horton for the Whole Foods market in Santa Monica, and it’s loaded with Lightlife Foods Fakin’ Bacon Tempeh Strips, garlic aioli, lettuce, and tomatoes on a delicious Ciabatta roll.
Recently, Lightlife Foods contacted me to make my own version of the TTLA and I immediately accepted! After all, I made it for all my friends on KMPH Fox and was already making it at least once a week at home.
Instead of using Lightlife’s Fakin’ Bacon, I decided to use their original tempeh and make my own marinade to give it my own special touch! The outcome?! Smoky, savory, slightly sweet, delicious, mouth-watering, fakin’ bacon! Whole Foods recipe doesn’t call for red onions or pickle on the TTLA, but Tabitha Brown added it on her’s, so naturally, I had to, too. I also added avocado, because here in California #AvocadoIsLife.
We hope you guys love this recipe for the TTLA as much as we do! If you give it a try, please make sure to snap a photo and tag us on Instagram at @eat_figs_not_pigs.
Til next time, friends!
XOXO
- 1 - 8 oz Tempeh, cut into ¼” thick pieces
- 3 TBS Tamari or soy sauce
- 3 TBS Apple cider vinegar
- 2 TBS olive oil, divided
- 1 TBS maple syrup
- 1 teaspoon liquid smoke
- ½ tsp smoked paprika
- ½ cup vegan mayonnaise
- 6 cloves roasted garlic, minced
- 1-2 tablespoon fresh lemon juice
- Salt and pepper to taste
- Sandwiches
- Thinly sliced red onion
- Tempeh Bacon
- Sliced tomato
- Romaine lettuce
- Dill pickle slices
- Sliced avocado
- In a shallow pan, combine Tamari, vinegar, 1 tablespoon olive oil, maple syrup, liquid smoke, and smoked paprika. Whisk to combine.
- Marinate tempeh slices for at least 10 minutes, flipping halfway through if they’re not fully submerged.
- Add one tablespoon olive oil to a nonstick pan on medium high heat.
- Cook tempeh on each side until nice and browned, about 3-5 minutes per side. Set aside.
- Whisk all ingredients together until combined, set aside.
- Spread a generous amount of garlic aioli on each slice of toasted ciabatta bread.
- Layer bread with tempeh, avocado, lettuce, tomato, onion, and pickles.
- Season with salt and pepper (optional).
- ENJOY!
I rarely am tempted by a sandwich but this one has me longing for that smokey sweet tempeh, creamy garlic aioli tangy pickles, pungent onion and yielding avocado. A perfect storm of a sandwich. Thank you!
I’m meal prepping these sandwiches to have them for lunch for the week. Can I premake the marinade and store in the fridge and marinate/cook the tempeh pieces individually with the pre made sauce each morning?
I’ve been so excited to make this recipe! I get the sandwich at Whole Foods a few times a month and I’m so happy to not he to pay them $8.
Yes, you absolutely can! The sauce should stay good at least 7-10 days ????