BLT Sandwich with Tofu Bacon
16oz. extra firm tofu
1 large heirloom tomato
3 cups arugula
8 slices of ciabatta bread
1 tbsp vegan butter
1 avocado
½ lemon
1 tbsp red wine vinegar
½ tsp black pepper
½ tsp garlic powder
Ingredients: Yields: 4 sandwiches
Tofu marinade:
¼ cup soy sauce
3 tbs maple syrup
2 tbs liquid smoke
1 tbs balsamic vinegar
1 tbs sriracha
1 tsp onion powder
2 garlic cloves
½ tsp black pepper
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Cut tofu into thin strips lengthwise.
In a bowl, whisk together soy sauce, maple syrup, liquid smoke, balsamic vinegar, sriracha, onion powder, minced garlic cloves, and black pepper.
Pour marinade over the tofu in dish with at least 1 inch of depth, ensuring sure each piece is completely covered. Then, place each tofu strip on the parchment paper without any overlapping. Once laid out, pour the leftover marinade over the tofu.
Bake for 15 minutes, flipping each piece halfway through.
As the tofu bakes, prepare your tomato, arugula, and avocado.
Cut 4 tomato slices and season as desired. Thinly slice 1 avocado. Toss arugula with lemon, red wine vinegar, garlic powder, and black pepper.
Once tofu is cooked, remove from oven to cool until assembly.
Start to assemble each sandwich by spreading a thin layer of vegan butter on 2 pieces of ciabatta and placing them face down into a warm skillet.
Once toasted, layer avocado slices, tomato, arugula, tofu, and enjoy!
Directions
