Oktoberfest Tempeh Sandwich

Filled with maple-dijon marinated baked tempeh, melted cheese, creamy avocado, and tangy sauerkraut, this sandwich deserves a spot next to all the beer, sausages, and pretzels in your Oktoberfest celebrations!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Keyword: Healthy, Sandwich, Tempeh, Vegetarian
Servings: 4
Author: The Healthy Toast


  • For the tempeh: 
16 oz 2 packages tempeh
  • 2/3 cup olive oil
  • 4 Tbs dijon mustard
  • 2 Tbs brown sugar
  • 1/2 cup apple cider vinegar
  • Pinch salt and pepper

For the sandwiches

  • 1 avocado
  • Juice from 1/4 of a lemon
  • 1/2 cup shredded swiss cheese Leave out to make vegan or use a plant-based cheese alternative
  • Sauerkraut
  • Bread of choice
  • Cooking spray


  • Slice tempeh into 8 “logs” and set aside. In a tupperware container, combine all of the marinade ingredients and stir well. Add in tempeh slices, cover with lid, and gently shake to cover the tempeh slices with he marinade. Let sit in the fridge for at least 30 minutes.
  • Once tempeh has marinated, preheat oven to 350 and cover a cookie sheet with foil or parchment paper. Place tempeh on prepared baking sheet and bake for 20 minutes. After 20 minutes, flip and cook an additional 10 minutes.
  • While the tempeh cooks for the last 10 minutes, place skillet on stove and heat to medium. Combine avocado and lemon juice in a bowl. Mash well - option to add a sprinkle of black pepper to taste.
  • Spray the bottom of two slices of bread with cooking spray and place spray-side-down on skillet. Top one slice with cheese and avocado and cook until cheese starts to melt. Once tempeh is done, add four tempeh slices and as much sauerkraut as desired onto of the cheese. Finally place the second slice of bread on top (the bottom of it should be grilled by now), press down on the sandwich and remove from the heat. Repeat with remaining sandwiches.


Adapted from Traveling Fork