Plant-Based BLT with Avocado

For the tempeh bacon:
Preheat oven to 400ºF. Cut tempeh into as thin slices as possible.

Whisk olive oil, soy sauce, maple syrup, peanut butter, liquid smoke, cumin, salt, and pepper together in a small mixing bowl. Whisking will not form an entirely homogeneous mixture but will combine the ingredients enough to create an even spread.

Place the tempeh in the sauce and marinate for 15 minutes.

Cover a baking sheet with aluminum foil and place the tempeh on it. Bake for 15 minutes, flipping the tempeh halfway through cooking.

For the BLT sandwiches:
Toast bread. Spread plant-based mayonnaise. Add tempeh bacon, lettuce, tomato, and avocado.