Tempeh "Bacon," Lettuce, and Tomato Sandwich
['1 batch Tempeh Bacon', '2 cups cherry tomatoes (about 10 ounces), halved', '2 tablespoons regular or vegan mayonnaise', '4 slices sourdough bread, grilled or toasted', '1/2 large avocado, thinly sliced just before serving', '1/4 cup basil leaves, coarsely torn', '2 crisp romaine leaves']
Prepare marinade for Tempeh Bacon in a shallow dish, adding tomatoes along with tempeh. Cover and chill at least 2 hours or up to 4.
Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Arrange tempeh on one-half of sheet and tomatoes on remaining half in a single layer. Bake, tossing tempeh and basting with marinade after 10 minutes, until tempeh is crispy and tomatoes are shrunken and sweet, 30–33 minutes.
Divide mayonnaise between 2 slices of bread. Top with tempeh and roasted tomatoes. Arrange avocado slices, basil, and romaine over, then top with remaining slices to close sandwich.
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