TTLA Sandwich (Whole Foods Copycat Recipe)

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5 from 3 reviews

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!


  • 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


  1. Make the tempeh bacon according the instructions if you have not already done so.
  2. 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.)
  3. Peel the avocado, add it to a small bowl, and mash it with a fork.
  4. 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!



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.