Creamy Basil and Balsamic Tempeh Salad Sandwich

When I was in high school, over 10 years ago(YIKES!), I started eating at Native Foods... In my opinion, the best vegan restaurant around!  Tanya, the chef made this amazing tempeh salad, that I would buy a la carte and eat on sandwiches during the school week, for lunch.  It's one of those foods and flavors that transport you back to another time in your life.  So good!  Here is my Mediterranean variation on her tempeh salad.

Prepping The Tempeh

Ingredients

3 tablespoons sunflower oil
1/4 cup water

1/8 cup balsamic vinegar

1/8 cup soy sauce

1 clove garlic

2 - 8 ounce tempeh patties cut into thirds, or 3 patties each

Directions
1.  Heat oil in a large skillet over medium high heat.
2.  Place tempeh patties in the pan and saute until golden, or for about 1-2 minutes on each side.
3.  While tempeh is browning, quickly mix the remaining ingredients in a bowl.
4.  After tempeh is browned on both sides, add the mixture to your pan.  It will pop and sizzle when you do this.
5.  Turn your heat down to low and when all the liquid is absorbed, remove the tempeh.
6.  Once it has cooled enough to handle, chop/crumble the patties and set aside.

The Tempeh Salad

Ingredients

3/4 cup Vegenaise(or your choice of vegan mayo)

1/4 cup and 1 tablespoon balsamic vinegar

1/2 cup chopped fresh basil

1/2 teaspoon sea salt

1/4 teaspoon pepper

1/2 cup finely chopped red onion

prepped tempeh from above

Directions

1.  Whisk the Vegenaise and balsamic vinegar until smooth.

2.  Add remaining ingredients and stir until combined.

The Sandwich

Ingredients

tempeh salad from above

whole grain bread or baguette

mixed greens

sliced tomatoes

Directions

1.  Spread tempeh salad generously on one side of your desired bread.

2.  Top with a handful of greens and 3 thick slices of tomato.