Tempeh, Lettuce, and Tomato Sandwiches

1. Steam tempeh for 10 minutes and then allow to cool slightly. Meanwhile, mix together the tamari, maple syrup, lemon juice, black pepper, and 1/2 the garlic.
2. When the tempeh is cool enough to handle, slice the pieces lengthwise to make 1/4" thick slices. Marinate for 8 minutes in tamari mixture on one side, then flip and marinate another 8 minutes. Remove the pieces and pat dry with a towel.
3. Spray the bottom of a skillet with olive oil pan spray, then add the 2 teaspoons olive oil. Fry the tempeh over medium-high heat until crispy, about 4 minutes on each side. If they begin to smoke, turn them and lower the heat. When they are crispy, remove them to a separate plate lined with a paper towel.
4. In a very small bowl, mix the vegan mayonnaise with the other 1/2 minced garlic clove. Spread 2 of the pieces of bread with the vegan mayonnaise mixture. Arrange 2 slices tomato on each piece of bread. Sprinkle with salt and pepper, as desired. Add 3-4 slices of the cooked tempeh on top, then place 2 leaves of lettuce on each.
5. At this point, you may spread ripe avocado on the remaining slices of bread. It's extra-tasty. I also like to add red onion slices and fresh clover or broccoli sprouts to this sandwich. Place the two remaining slices of bread face-down on top of your lettuce leaves to complete the sandwich. Slice diagonally and serve with a tasty soup or salad. Enjoy!
Source of recipe: I wrote this recipe.