Tempeh Club Sandwich with Avocado Aioli

Wow it was HOT today, about 95 degrees!  We were thinking about heading over to Santa Cruz (about 30 minutes from our house), but everyone else in Silicon Valley had the same idea and so we just hung out by the pool.  We can go to the beach any weekend and the last thing I wanted to be doing was sitting in bumper-to-bumper traffic trying to get to the beach.  All and all it was a good day spent relaxing...catching up on reading and chowing down on a delicious sandwich, accompanied by a nice cold beer.  A good day indeed!

Maple Marinade/Glaze:

1 8oz package of organic three grain tempeh
1/2 cup pure maple syrup
1/4 cup organic soy sauce
1/2 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp mustard powder
2 tbsp filtered water
Note:  I use this marinade all the time for tempeh when I want to impart a sweet-smokey flavor.

Method:

• Slice tempeh in half and steam for 12-15 minutes.  Let cool and cut into thin strips.  
• Place strips in a casserole dish or a sheet pan with sides and pour over marinade and marinate for 30 minutes.
• Drain marinade into a small sauce pan and reduce to a syrup.  Set aside.
• Blot tempeh strips with a paper towel to remove excess marinade. Add a small amount of canola oil to a frying pan and fry tempeh strips for about 3-4 minutes on each side until crispy brown.
• Remove from pan and pour over syrup to coat.  Set aside.

Avocado Aioli:

2 ripe avocados, peeled and smashed with a fork
Juice of 1 lemon or lime
2 tbsp Vegenaise or sour cream
Salt and black pepper to taste

Sandwich Ingredients:
Makes two sandwiches

100% whole wheat bread, toasted (3 slices per sandwich)
2 large ripe tomatoes, sliced
Romaine lettuce leaves
Maple glazed tempeh strips
Avocado Aioli
Vegenaise
Salt and black pepper to taste
Note:  This sandwich is huge--one sandwich can feed two people, or one really hungry person.