TLT Sandwich

BTL Sandwich
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This is my take on the classic (and much missed), ‘BLT’ sandwich. The “bacon” is made from thin slices of tofu which are marinated over night in flavours similar to bacon and then dry fried until browned and cooked. For a crispy version see further down).

Take a block of tofu and thinly slice it and then freeze it. I used a freezer bag and kept the pieces separate, its then easier for the pieces to defrost. Once frozen, defrost and press all the liquid out of it. This creates a more chewy texture and ready to absorb flavours and this absorption really only happens if its marinated in flavours for several hours.

Now create the bacon flavour marinade. Put a tablespoon of liquid smoke (shake the bottle first), 1 teaspoon of smoke paprika, 2 tablespoons of soy sauce and 2 tablespoons of rice wine in a shallow dish and place all the tofu slices into it and marinate for at least 2 hours. I was lucky to find 2 small plastic boxes that the tofu slices fitted perfectly which I could turn every few hours.

To cook the slices, take the tofu out of the marinade and pat dry. Fry in a little oil until dark brown on each side. cut each slice in half lengthways and allow to cool.

Make the sandwich using vegan mayo on both slices of the sandwich and to the bottom slice add sliced tomatoes, shredded lettuce and finally the Tofu. place the last slice on top.

Cut and serve.

For a crisper “bacon”, after taking the tofu out of the marinade, pat dry and coat in cornflour completely and then rub the cornflour until you can’t see it and then fry both sides in a little oil until dark brown. The cornflour will produce a crispy skin.

you can get liquid smoke from Amazon here

BTL Sandwich
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‘TLT’ Sandwich

a plant based version of the BLT Sandwich
Prep Time10 mins
marinate1 hr
Total Time1 hr 10 mins
Course: lunch
Cuisine: English
Servings: 2 people

Ingredients

  • 1 packet of tofu
  • 4 slices of your favourite bread
  • 2 tbsp vegan mayo
  • 1 handful of shredded lettuce
  • 2 tomatoes sliced

bacon marinade

  • 2 tbsp soy sauce
  • 1 tbsp liquid smoke
  • 2 tbsp rice wine
  • 1 tsp smoked paprika

Method

  • Take a block of tofu and thinly slice it and then freeze it. then defrost and press all the liquid out of it. This creates a more chewy texture and ready to absorb flavours and this absorption really only happens if its marinated in flavours for several hours.
  • Now create the bacon flavour marinade. Put a tablespoon of liquid smoke (shake the bottle first), 1 tablespoon of smoked paprika, 2 tablespoons of soy sauce and 2 tablespoons of rice wine in a shallow dish and place all the tofu slices into it and marinate for at least 2 hours. I was lucky to find 2 small plastic boxes that the tofu slices fitted perfectly which I could turn every few hours.
  • To cook the slices, take the tofu out of the marinade and pat dry. Fry in a little oil until dark brown on each side. cut each slice in half lengthways and allow to cool.
  • Make the sandwich using vegan mayo on both slices of the sandwich and to the bottom slice add sliced tomatoes, shredded lettuce and finally the Tofu. place the last slice on top.

For a crisper "bacon"

  • For a crisper “bacon”, after taking the tofu out of the marinade, pat dry and coat in cornflour completely and then rub the cornflour until you can’t see it and then fry both sides in a little oil until golden brown. The cornflour will produce a crispy skin.

(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).

Tried this recipe?Mention @thepbdad or tag #thepbdad!

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