Recipe
from Heatlhy Vegan Cuisine
Husband-Tested
in Alice’s Kitchen
Makes
enough for 2 generous sandwiches
When
summer local tomatoes are in season it’s time to make all those delicious
sandwiches you hankered for in winter. If you love BLT’s, but wish to eat a
meatless version, you will enjoy this sandwich. The tofu has a slightly sweet,
smoky flavor that pairs perfectly with the rest of the traditional BLT
ingredients.
3
oz. tofu, drained and pressed
1
teaspoon onion powder
1
Tablespoon nutritional yeast
2
Tablespoons soy sauce
2 Tablespoons maple
syrup
1
Tablespoon vegetable oil
1
½ teaspoon liquid smoke
4
slices whole-grain bread, toasted
Mayonnaise
(vegan, if desired)
Baby
lettuces or spinach
1
large local summer tomato, sliced
Cut
the dried and pressed block of tofu into 3 slabs. Cut each slab crossways so that you end up
into squares. Set aside. Put the rest of the ingredients in a shallow dish. Whisk until well blended. Put the tofu into the marinade mixture and
turn the pieces so that they are all well coated. (This can be done up to a day in advance.) Preheat
the oven to 375F. Spray a baking sheet with cooking spray or line the sheet
with parchment paper. Lay the marinated tofu pieces onto the baking sheet. Bake at 375F for 20 minutes, flipping pieces
over with tongs or a fork halfway through cooking time.
To
serve, prepare 4 slices whole-grain bread by toasting (if desired.) Spread each
toasted bread with mayonnaise, using vegan mayo if you wish your sandwich to be
vegan. Layer some baby lettuces or other
greens onto two of the toasts. Place
some of the tofu bacon squares on top of the greens. Add some tomato slices (and maybe some avocado
slices) on top of the tofu bacon. Top
with the other slices of toast.
Nutritional Info below is for 1 of 2 portions of the tofu bacon only.
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