Prepare the Tempeh Bacon

• Cut tempeh into ¼ inch slices and place the slices in a steamer basket and set over a 1-inch pot of water. Note: Optional, but recommended, steam for 5 minutes. This helps it become less bitter, tenderizes it, and helps it to soak up more flavor from the marinade.

Prepare The Marinade

• In a medium bowl, combine ¼ cup low sodium soy sauce, 2 tablespoons apple cider vinegar, 1 tablespoon pure maple syrup, and ½ teaspoon smoked paprika. Whisk well.

Prepare Tempeh Strips And Marinade

• Place the tempeh strips in a shallow container and cover with the marinade. Ensure tempeh is coated very well and marinate in the refrigerator for at least 2 hours or overnight.
• Once marinated, warm a few tablespoons of oil in a large pan over medium heat.
• Add the tempeh in a single layer to the pan. Fry on each side for 2 to 3 minutes, until golden brown and crispy. Continue to fry until all the tempeh is cooked. Note: For even more flavor, add a few tablespoons of the leftover marinade at the end and stir until coated.
• Remove from pan and let tempeh “bacon” cool slightly before you use it.

Time To Make Your Sandwiches

• In a bowl, combine 1 brick cream cheese with 2 tablespoons chopped chives and touch of lemon juice. Mix well.
• Toast the bread and layer in the following order, cream cheese mixture, tempeh "bacon", Brick Street Farms baby greens, Brick Street Farms sunflower sprouts, sliced tomato, and optional avocado.

Enjoy!