Back

BLT Tofu Sandwich

BLT-Tofu--Sandwich-Wb
Craving a BLT? Try ours using tofu. Wonderful for a quick meal or snack teamed with a mug of hot soup or a salad.

Ingredients

 16oz extra-firm tofu, drained and cut into long slices (as per picture)
Marinade Ingredients:
 2 tablespoons sambal oelek or chili garlic sauce
 2 tablespoons low-sodium soy sauce or tamari
 1 tablespoon maple syrup
 1 tablespoon coconut oil, softened
 1-inch ginger, minced
Sandwich Sauce
 2 tablespoons vegan mayo
 2 tablespoons hot sauce
Other ingredients
 6 whole-grain slices
 1 tomato
 1 avocado
 3 tablespoons chives, chopped
 few fresh lettuce leaves

Instructions

1

Using kitchen scissors, carefully open the tofu package. Drain the liquid. Place the tofu between 2 plates. Weight the top plate with a heavy jar for 20 minutes. Remove the tofu from the plates, draining and discarding the liquid.

2

Stir together the marinade ingredients. Place the sliced tofu in the marinade.

3

Marinate the tofu for at least a half an hour and up to four hours. The longer you marinate, the more flavor you will have.

4

Turn the tofu occasionally, spooning the marinade on the slices.

5

In a non-stick pan fry the tofu, on both sides, on medium-high until the tofu is caramelized. Set aside.

6

Mix the sandwich sauce ingredients and set-aside.

7

Assemble the sandwich. Spread the sandwich sauce on two pieces of bread. Place slices of tomato and avocado, a few lettuce leaves, a sprinkle of chives, and a couple of slices of the cooked, marinated tofu on the bread.

8

Repeat the steps until you have 3 sandwiches. Enjoy!

Makes 3 complete sandwiches

Note:
Looking for a soup to eat with this sandwich? These soups are easily sipped from a mug and will take your meal up a notch:
Cream of Tomato Soup with Indian Spices https://veggiefestchicago.org/recipe/cream-of-tomato-soup-with-indian-spices/

Mom’s Autumn Carrot and Squash Soup https://veggiefestchicago.org/recipe/moms-autumn-carrot-and-squash-soup/

Maybe you don’t want to heat up your kitchen and would prefer a cold accompaniment. These hearty salads will complete your simple meal:
Rainbow Salad with Almond Ginger Dressing https://veggiefestchicago.org/recipe/rainbow-salad-with-almond-ginger-dressing/

Asian Broccoli Super Slaw https://veggiefestchicago.org/recipe/asian-broccoli-super-slaw/

Share this recipe

Ingredients

 16oz extra-firm tofu, drained and cut into long slices (as per picture)
Marinade Ingredients:
 2 tablespoons sambal oelek or chili garlic sauce
 2 tablespoons low-sodium soy sauce or tamari
 1 tablespoon maple syrup
 1 tablespoon coconut oil, softened
 1-inch ginger, minced
Sandwich Sauce
 2 tablespoons vegan mayo
 2 tablespoons hot sauce
Other ingredients
 6 whole-grain slices
 1 tomato
 1 avocado
 3 tablespoons chives, chopped
 few fresh lettuce leaves

Directions

1

Using kitchen scissors, carefully open the tofu package. Drain the liquid. Place the tofu between 2 plates. Weight the top plate with a heavy jar for 20 minutes. Remove the tofu from the plates, draining and discarding the liquid.

2

Stir together the marinade ingredients. Place the sliced tofu in the marinade.

3

Marinate the tofu for at least a half an hour and up to four hours. The longer you marinate, the more flavor you will have.

4

Turn the tofu occasionally, spooning the marinade on the slices.

5

In a non-stick pan fry the tofu, on both sides, on medium-high until the tofu is caramelized. Set aside.

6

Mix the sandwich sauce ingredients and set-aside.

7

Assemble the sandwich. Spread the sandwich sauce on two pieces of bread. Place slices of tomato and avocado, a few lettuce leaves, a sprinkle of chives, and a couple of slices of the cooked, marinated tofu on the bread.

8

Repeat the steps until you have 3 sandwiches. Enjoy!

Makes 3 complete sandwiches

Note:
Looking for a soup to eat with this sandwich? These soups are easily sipped from a mug and will take your meal up a notch:
Cream of Tomato Soup with Indian Spices https://veggiefestchicago.org/recipe/cream-of-tomato-soup-with-indian-spices/

Mom’s Autumn Carrot and Squash Soup https://veggiefestchicago.org/recipe/moms-autumn-carrot-and-squash-soup/

Maybe you don’t want to heat up your kitchen and would prefer a cold accompaniment. These hearty salads will complete your simple meal:
Rainbow Salad with Almond Ginger Dressing https://veggiefestchicago.org/recipe/rainbow-salad-with-almond-ginger-dressing/

Asian Broccoli Super Slaw https://veggiefestchicago.org/recipe/asian-broccoli-super-slaw/

BLT Tofu Sandwich