Recipe: Vegan BLTs – ‘Bacon,’ Lettuce, and Tomato Sandwiches
This recipe is actually for a BLTA, made with asparagus, but once you get the hang of it, you can make any variation you want. Maybe add some avocado for a BLTAA—or my personal favorite, remove the tomato and make a BLAA!
No matter what awesome vegan options you decide to pile on, this simple recipe is sure to supply the foundation for some mouthwatering sandwiches. But I’m giving you fair warning now: These sammies are so good they will cause withdrawals.
1/4 cup soy sauce or Bragg Liquid Aminos
1 Tbsp. agave nectar, maple syrup, or coco sugar
1/4 tsp. liquid smoke
400 g firm tofu, thinly sliced
Vegetable oil, for frying
15 stalks asparagus
1 large tomato, sliced
Lettuce, for garnish
Vegan mayonnaise, for garnish
8 slices vegan whole-grain bread
- In a flat-bottomed container, mix together the soy sauce, agave nectar, and liquid smoke. Place the tofu slices in the mixture. Add a small amount of water, if needed, until the tofu is submerged. Soak for 1 to 6 hours. (The longer the tofu soaks, the better. But don’t soak for more than 6 hours or it can get too soft and fall apart.).
- Fry the marinated tofu slices in vegetable oil on high heat until crisp. Flip and cook both sides.
- Preheat the oven to 175°C (350°F). Roast the asparagus for 15 minutes, making sure not to overcook. (The asparagus should still be crisp and bright green.)
- Make four sandwiches, layering the tofu, asparagus, tomatoes, lettuce, and vegan mayonnaise between the slices of bread.
Makes 4 sandwiches
Posted by Edwina Baier