TBLT (TOFU-BACON, LETTUCE, AND TOMATO)
By Jenny Warshafsky
Whether you’re a new reducetarian looking for a yummy plant-based meal, or a veteran looking for something to satisfy a meat-loving friend, this sandwich will not disappoint! The tofu bacon portion of this recipe is great for breakfast, but combined with a few ingredients it also makes a delicious sandwich.
½ block of extra firm tofu (the firmer, the better - especially if it is not packed in liquid)
1 T liquid smoke
1 T Worcestershire sauce (optional)
1½ T soy sauce
Frying oil of choice (canola, sunflower, peanut, or any other oil with a high smoke point)
8 slices of sandwich bread
A few leaves of lettuce of choice (romaine is recommended)
½ beefsteak tomato
Vegenaise to taste (or substitute 1 avocado)
Slice tofu as thinly as possible without breaking (it’s ok if they are a bit thicker).
Lay the slices side by side on a plate or baking sheet and evenly distribute the liquid smoke and Worcestershire sauce.
Heat a frying pan over medium-high heat (use the smallest pan that will fit all of the tofu with little or no overlapping).
Once hot, cover the bottom of the frying pan in oil and carefully place the tofu in the pan (oil will splatter, so be careful not to burn yourself).
Fry tofu for a few minutes until mostly browned on the bottom.
Once browned on one side, use tongs to flip each piece of tofu to the other side.
Add soy sauce to the pan and stand back. Make sure there is not too much oil when you put the soy sauce in, as it could splatter significantly. The oil should just barely cover the bottom of the pan.
Continue frying for a couple minutes or until the pieces are crispy.
Slice tomato into at least 4 thin rounds.
Spread Vegenaise (or avocado if using) on each piece of sandwich bread (the spread helps keep the bread from getting soggy from the tomato, so make sure it’s on both sides of each sandwich).
Combine bread, tomato, lettuce, and tofu bacon into four sandwiches.