Crispy fried tempeh, cool cucumber and a fresh yogurt sauce turn sourdough bread into a satisfying lunch. Pickled red onion adds just enough acidity to bring everything into balance.
Tempeh has a firm, compact bite and a savory, slightly nutty flavor. That makes it the star of an open sandwich, without the need for many extras. Slice it thinly: thin slices crisp up faster than thick pieces and are easier to arrange on the bread. A splash of soy sauce at the end adds extra umami; add it only after the tempeh has browned, so the slices can brown first instead of immediately absorbing moisture.
The rest of the sandwich adds contrast. Cucumber is fresh and juicy, while red onion quickly softens and mellows in a mixture of vinegar, sugar and salt. Let the onion sit for a little while as you prepare the other components. It will develop a pleasant bite without the sharp raw onion flavor that could overpower the tempeh and sauce. Firm cucumbers are often plentiful in summer; an ordinary cucumber works well out of season, too. If the slices are very wet, pat them dry so the bread doesn’t get soggy too quickly.
The yogurt sauce brings creaminess and acidity together. Dill adds a fresh, green flavor, and lime livens up the sauce without making it heavy. Use plain yogurt; Greek yogurt makes a thicker sauce that stays on the bread, while regular yogurt is a little lighter. If the sauce is too thin with regular yogurt, stir in an extra spoonful of yogurt or let it drain briefly in a sieve. No fresh dill on hand? Finely chopped parsley works, too, though the sauce will taste different.
Sourdough bread is sturdy enough to hold the toppings and gets a crispy outside in the toaster or a grill pan. Toast it just before serving, then assemble the sandwich: moist sauce and cucumber are best when they haven’t been sitting on the bread for long. If you like, serve it with a simple green salad or a little extra cucumber. For more heat, add a pinch of chili flakes, but keep the other flavors recognizable.
This lunch is best enjoyed right after frying, while the tempeh is still crispy. You can prepare the components ahead of time, though: cover and refrigerate the onion and yogurt sauce, and slice the cucumber just before eating. Refrigerate any leftovers that need to be kept chilled within two hours and use them within two days. Store the bread, tempeh and cold toppings separately if possible; that way, the bread stays firmer and you can reheat the tempeh in a frying pan.
Cut the red onion into thin half-rings. In a small bowl, mix with the vinegar, sugar and ¼ tsp salt. Set aside while you prepare the rest.
Stir together the yogurt, dill, lime zest and lime juice. Season with a pinch of salt and black pepper.
Slice the tempeh thinly. Heat the oil in a frying pan over medium heat and fry the slices for 5–7 minutes, until golden brown and crispy all over. Turn the heat to low, add the soy sauce and toss briefly.
Cut the cucumber into thin ribbons or slices. Toast the sourdough bread until golden brown.
Spread the yogurt sauce over the toasted bread. Top with the tempeh, cucumber and drained pickled onion. Finish with black pepper and serve immediately.
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