Tofu Bacon, Lettuce & Tomato Sandwich
By Nancy Eisman
Summer is winding down, but the heat may still be cranked up, so here's a recipe that leaves the oven turned off but lots of flavors turned on. A filling sandwich and a zesty side can be a substantial lunch or dinner, especially this time of year, so here's a classic with a plant-based twist.
One of my favorite sandwiches is a take on the much-loved BLT, upgraded with easy plant-based substitutions. Enjoyed any time of year but especially during peak tomato season, this TBLT is pretty true to the original with just a couple of slight modifications. Pan-fried or air-fried marinated tofu strips replace the non-compliant traditional bacon, and Mediterranean-style Toum adds unique garlic and citrus flavors to enhance the plant-based creamy mayo.
Evolving from late 19th-century club sandwiches that were a popular menu item in U.S. railway dining cars, post-World War II brought the sandwich widespread popularity. In the late 1940s and early 1950s, the abbreviation BLT was created as shorthand for waitstaff and short-order cooks when placing orders. The BLT is distinctly American, with only a small amount of inspiration from British tea sandwiches.
For a complete mail serve these TBLTs alongside a fresh salad or slaw, and garnish with a couple of pickled yellow peppers for a bit of zesty, juicy heat between TBLT bites.
The great appeal of this sandwich is the simplicity of a handful of stellar and beloved ingredients. One of the most popular sandwiches in the U.S., it really delivers classic, delicious flavors whether enjoyed in a diner, poolside, at your kitchen counter, or virtually anywhere.
Tofu Bacon, Lettuce, and Heirloom Tomato Sandwiches
Ingredients
Tofu Bacon
1 package organic pressed tofu
Marinade
5 Tbsp. low-sodium soy sauce
3 Tbsp. maple syrup
1 3/4 tsp. smoked paprika
1 Tbsp. garlic, minced
1 tsp. liquid smoke
1 pinch of brown sugar
Sandwich
8 slices sourdough bread, toasted (1/2-3/4" thick)
8 little gem lettuce leaves
3 heirloom tomatoes, sliced
Sea salt for sprinkling on the tomatoes
4 Tbsp. TOUM
4 Tbsp. plant-based mayo
Garnish
1 jar pickled yellow peppers
Instructions
To make the tofu bacon, whisk all the marinade ingredients together and set aside.
Slice the block of tofu in half vertically, and then carefully cut each half into approximately 1/4" thick strips.
Lay the strips flat in a large zip lock bag or plastic container and then pour the marinade over the strips until well covered. Store in the refrigerator for at least 1 hour or overnight.
Remove the tofu bacon from the refrigerator. In a large skillet, heat 2 Tbsp. of vegetable oil over medium-high heat and then place a layer of tofu strips into the pan. You can brush the strips with extra marinade for even more flavor. Cook the strips for at least 5-6 minutes on each side until very dark brown and caramelized. Remove the cooked strips to a platter or pan lined with paper towels, and then continue cooking the rest of the strips. Divide the tofu bacon into 4 portions.
To assemble the four sandwiches, spread 1 Tbsp. of toum on one slice of toasted sourdough and 1 Tbsp. of plant-based mayonnaise on the other slice. Place 2 Little Gem lettuce leaves on the toum-coated slice, then layer with heirloom tomato slices and season lightly with sea salt. Top with one-quarter of the tofu bacon, then finish with the remaining slice of toasted sourdough.
Note: Add extra toum and/or plant-based mayonnaise, if desired, for even more creaminess and flavor.
Cut each sandwich in half, place on a plate, and garnish with pickled yellow peppers.
