Published: · Modified: by Shane Martin · This post may contain affiliate links.
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The TTLA sandwich (Tempeh Bacon, Tomato, Lettuce, Avocado) is Whole Foods take on the classic BLT. This Whole Foods copycat recipe is so easy to make and the absolute best sandwich EVER!
The Whole Foods TTLA sandwich has been around for a little while. So, if you live anywhere near a Whole Foods Market you’ve likely tried it or at least heard about it.
I first remember hearing about it after vegan actress Tabitha Brown shared a video raving about the sandwich. And, then I immediately ran to out to grab one…or two…
Because I couldn’t afford to keep going to Whole Foods every time the urge hit I decided to recreate my favorite sandwich. I did make a change here and there, but this copycat version is freaking amazing and EXTREMELY close to the original.
Bonus? It’s also incredibly easy to make. Let’s do it!
Table of Contents
What Is The TTLA Sandwich?
If you’ve never been to a Whole Foods and never tried this amazing creation allow me to bring you up to speed. The TTLA (tempeh, tomato, lettuce, avocado) is Whole Foods’ vegan version of the classic BLT sandwich. It is hands down my absolute favorite sandwich.
The best part about this sandwich, apart from how delicious it is, it could not be easier to make. It’s just some marinated tempeh strips, juicy tomatoes, crunchy lettuce, and creamy avocado nestled between some toasted bread.
Oh, and did I mention the dressing? My own homemade vegan garlic aioli. You could use regular vegan mayonnaise, but that would be a total bush league move.
I’m convinced once you try it a major life change will occur and this WILL be your new favorite sandwich. Vegan or not!
Ingredients You’ll Need
- Tempeh: Tempeh is the bacon replacement in this recipe. I prefer to make own Smoky Tempeh Bacon. You could also use Lightlife smoky tempeh fakin’ bacon strips. You could use tofu as a substitute but the tempeh is what makes this sandwich.
- Marinade: A simple mixture of low-sodium soy sauce, vegetarian Worcestershire, pure maple syrup, smoked paprika, liquid smoke, and black pepper. (Full recipe with measurements found here)
- Lettuce: I prefer to use butter lettuce, green leaf lettuce, or Romaine. Iceberg is my least favorite.
- Tomato: Thick sliced hearty beefsteak or heirloom tomatoes are my favorite.
- Avocado: Be sure and use a ripe avocado. It’s much softer and adds a wonderful creamy texture to the sandwich.
- Dressing: Zesty garlic aioli adds such a depth of flavor you can’t get with regular vegan mayo. I use my own homemade recipe. It’s simple to make and amazing!
- Bread: I prefer sourdough or a hearty rustic whole grain bread. The original Whole Foods version uses ciabatta bread.
Step by Step Instructions For Making the TTLA
- Combine all of the marinade ingredients into a small bowl and whisk together. Then, pour into a container large enough that the marinade and tempeh will just fit. Not too large, not too small. (NOTE: If you are using pre-made tempeh bacon you can skip down to step 5.)
- Carefully cut the tempeh into thin slices, but not too thin, and place them in the marinade making sure each slice is coated. Marinate for at least 20 minutes. NOTE: I recommend planning ahead so the tempeh can marinate in the fridge overnight. The flavor is much more intense.
- Preheat your oven to 350˚F while the tempeh marinates and line a baking sheet with parchment paper.
- Lay the tempeh out on thebaking sheetand bake for 15 minutes. Remove from oven, flip over, evenly pour the remaining marinade on the tempeh. Place the tempeh back in the oven and cook for another 15 minutes or until most of the marinade has evaporated. While the tempeh is cooking now would be a good time to prepare the vegan garlic aioli if you haven’t already. (NOTE: if you prefer not to bake the tempeh you can cook the tempeh bacon in a nonstick pan over medium heat. It will help to cut down on the total time. Let the pan heat up, add the slice to the pan, and cook 1-2 minutes per side.)
- Peel the avocado, add it to a small bowl, and mash it with a fork.
- Assemble the sandwich: Lightly toast the bread. Spread the avocado on the piece of toast that will be the bottom half of the sandwich then layer with tomato, lettuce, and finally the tempeh bacon. Generously slater the vegan garlic aioli on the other piece of toast that is the top half of the sandwich. Put the sandwich together and crush it!
How To Serve The TTLA Sandwich
Personally, I love to enjoy this sandwich with chips. But, there are other options.
- Fat-Free Microwave Potato Chips
- Apple Walnut Salad
- Best Vinegar Coleslaw
- Easy Vegan Potato Salad
- Best Vegan Macaroni Salad
- Perfect Roasted Asparagus
Additional Topping Ideas
Great creative and flavor and color to your smoky TTLA sandwich. My easy pickled veggies and sprouts are my faves.
- Sliced red onion
- Sweet pickles
- Pickled veggies
- Sprouts
FAQ, Tips, and Substitutions
- The TTLA, while made with all whole food ingredients, is fairly high in fat. So, it should be enjoyed in moderation or as a special meal. If you’re an athlete or extremely active it’s loaded it’s a great meal to sustain you and for protein intake.
- Vegan Bacon: Use Lightlife Smoky Tempeh Fakin’ Bacon to cut down on the total time it would take to make this recipe. If you prefer something other than tempeh you could use tofu, sliced portobello mushrooms, or even my vegan maple glazed ham.
- Gluten-Free: This recipe is not gluten-free as written. To make it gluten-free, use gluten-free bread and make the tempeh bacon using Tamari instead of soy sauce.
- How Do I Store Leftover Vegan Bacon? Place the tempeh bacon in an airtight container and store in the refrigerator for up to 5 days. I prefer not to freeze it and really there should be no reason to because this recipe doesn’t make that much.
- Dressing: If you’re not a fan of vegan mayo or aioli try using oil-free hummus, vegan thousand island dressing, or vegan ranch dressing.
- Hot or Cold: This sandwich is delicious hot or cold. So, if you have some leftover tempeh bacon and don’t want to heat it, the sandwich is still amazing.
- Avocado: Omit the avocado to cut back on the fat content.
This TTLA sandwich is a perfect breakfast, brunch, lunch or dinner recipe. If you thought you’d never have another BLT in your life then wait until you try this sandwich!
More Vegan Sandwich Recipes
- Chickpea Salad Sandwich
- Barbecue Sweet Chickpea Burger
- BBQ Soy Curl Sandwich
- Potato Chip Tomato Sandwich
- Best Vegan Pulled Pork Sandwich
I hope you enjoy this delicious TTLA Sandwich. Please leave a comment below with a star rating. And, don’t forget to share a picture onInstagramwith the hashtag#shaneandsimple. I want to see your work. Enjoy!
TTLA Sandwich (Whole Foods Copycat Recipe)
The TTLA sandwich (Tempeh Bacon, Tomato, Lettuce, Avocado) is Whole Foods take on the classic BLT. This Whole Foods copycat recipe is so easy to make and the absolute best sandwich EVER!
- Author: Shane Martin
- Prep Time: 20 mins.
- Cook Time: 30 mins.
- Total Time: 50 minutes
- Yield: 4 sandwiches 1x
- Category: Vegan Main Dishes
- Method: Bake
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
- 1 recipe of Smoky Maple Tempeh Bacon
- 8 slices of favorite whole-grain bread or ciabatta buns
- 1 large avocado
- 2 tomatoes (I prefer hearty tomatoes like beefsteak or heirloom)
- 1 small head of lettuce (butter lettuce, green leaf lettuce, or Romaine)
- 1 recipe of garlic basil vegan aioli
Instructions
- Make the tempeh bacon according the instructions if you have not already done so.
- While the tempeh is cooking prepare the vegan garlic aioli and set aside. (NOTE: if you prefer not to bake the tempeh you can cook the tempeh bacon in a nonstick pan over medium heat. It will help to cut down on the total time. Let the pan heat up, add the slice to the pan, and cook 1-2 minutes per side.)
- Peel the avocado, add it to a small bowl, and mash it with a fork.
- Assemble the sandwich: Lightly toast the bread. Spread the avocado on the piece of toast that will be the bottom half of the sandwich then layer with tomato, lettuce, and finally the tempeh bacon. Generously slater the vegan garlic aioli on the other piece of toast that is the top half of the sandwich. Put the sandwich together and crush it!
Notes
The TTLA, while made with all whole food ingredients, is fairly high in fat. So, it should be enjoyed in moderation or as a special meal. If you’re an athlete or extremely active it’s a great meal to sustain you and is loaded with protein.
Vegan Bacon: Use Lightlife Smoky Tempeh Fakin’ Bacon to cut down on the total time it would take to make this recipe. If you prefer something other than tempeh you could use tofu, sliced portobello mushrooms, or even my vegan maple glazed ham.
Gluten-Free: This recipe is not gluten-free as written. To make it gluten-free, use gluten-free bread and make the tempeh bacon using Tamari instead of soy sauce.
How Do I Store Leftover Vegan Bacon? Place the tempeh bacon in an airtight container and store in the refrigerator for up to 5 days. I prefer not to freeze it and really there should be no reason to because this recipe doesn’t make that much.
Dressing: If you’re not a fan of vegan mayo or aioli try using oil-free hummus, vegan thousand island dressing, or vegan ranch dressing.
Hot or Cold: This sandwich is delicious hot or cold. So, if you have some leftover tempeh bacon and don’t want to heat it, the sandwich is still amazing.
Avocado: Omit the avocado to cut back on the fat content.
Nutrition
- Serving Size: 1 sandwich
- Calories: 479
- Sugar: 11.6 g
- Sodium: 310.6 mg
- Fat: 17.7 g
- Carbohydrates: 62.2 g
- Fiber: 19.7 g
- Protein: 26.4 g
- Cholesterol: 0 mg
