Make this vegan BLT in 20 minutes flat! Learn how to make your own tofu bacon with this recipe and make a perfect sharing sandwich for picnics or lunch. Serve with your favorite flavor of crisps and enjoy.
Ingredients
For the vegan BLT
- 2 tbsp smoked paprika
- 3 tbsp plant-based mayo
- 1 ciabatta baguette, sliced
- Salt and pepper to taste
- 1 large avocado
- 1 baby gem lettuce
- 3 tomatoes
- 1 x 450 gram block of firm smoked tofu
- Vegetable oil for frying
- 25 grams cornflour
- Drizzle of soy sauce
- Drizzle of maple syrup
To serve
- Your choice of crisps
Instructions
Prepare the tofu
- Press the tofu in the tofu press for 30 mins so it's well dried.
- Then cut it into thin slices.
Next, coat the tofu
- Pour the cornflour and smoked paprika into the mixing bowl and stir them together with a fork.
- Roll the slices of tofu in the cornflour paprika mix.
- Drizzle the tofu with your maple syrup and soy sauce and set aside to marinade whilst you make your sandwich.
Prepare the ingredients
- Heat the bread in the oven for 5-7 minutes until warmed through.
- Core and dice the lettuce.
- Finely slice the tomatoes.
- Halve and carefully stone the avocado by tapping the stone firmly with the heel of a knife so that it lodges in the pit, then twist and remove the stone.
- Scoop out the flesh with a dessert spoon, put the avocado on a chopping board and finely slice.
- Cut the bread in half longways.
Cook the tofu
- Heat 1cm of oil in the frying pan until the end of a wooden spoon bubbles when dipped in.
- Lay the slices of tofu in the oil and fry them for 2 minutes on each side.
- Take the slices of tofu out of the pan and put them on a plate lined with kitchen paper.
Finish and serve
- Cover the bottom of the ciabatta with egg-free mayo.
- Lay out the slices of avocado.
- Season with salt and pepper.
- Sprinkle over the lettuce.
- Lay over the tomato slices.
- Top with the bacon.
- Cover with tomato ketchup and put the sandwich lid on.
- Cut the sandwich into 4 and serve with your favorite crisps.