Vegetarian Tempeh Sandwiches | RICARDO

Ingredients

• 3 tbsp (45 ml) low-sodium soy sauce
• 3 tbsp (45 ml) maple syrup
• 1 tbsp smoked paprika
• 2 tsp (10 ml) apple cider vinegar
• 1 package (240 g) tempeh, cut into 16 slices each 1/8 inch (3 mm) thick
• 2 tbsp (30 ml) olive oil
• 8 slices crusty bread, toasted
• Mayonnaise, to taste
• Iceberg lettuce leaves, torn
• Basil leaves, to taste
• 2 avocados, ripe but firm, thinly sliced
• 2 tomatoes, sliced