Veggie BLT
Serving Size:4|Prep Time:45minutes (plus marination)|Cook Time:20minutes

To prepare the tofu bacon
  1. Wrap the block of tofu in paper towels or a dish towel. Place on a sheet pan or plate. Put a weight (like a heavy pan) on top of the wrapped tofu and let the liquid drain for 30 minutes. Pour off liquid.
  2. Combine tamari, liquid smoke, maple syrup, and 1 ½ tablespoons of the neutral oil in a bowl.
  3. Cut drained tofu into slices lengthwise. To make it manageable and to help estimate the thickness, begin by cutting the block into 4 even pieces, then slice each piece into 4 strips about 1/8 to ¼ inch thick.
  4. Place tofu strips in a shallow pan, and marinate in the tamari mixture for about 2 to 2 ½ hours, turning at 30-minute intervals. Longer marination imparts deeper flavors.
  5. Heat the remaining 2 ½ tablespoons of oil in a saute pan over medium-high heat.
  6. Place half of the marinated tofu strips in the pan, sprinkle with ¼ of the nutritional yeast and cook for about 8 -10 minutes. Flip, sprinkle on ¼ of the yeast, and cook for another 8-10 minutes or until desired texture and color are achieved. Repeat for remaining strips.
To assemble the sandwiches
  1. Spread butter on 4 pieces of the toast. Arrange 3-4 slices of tomato on each piece, followed by 4 pieces of the bacon, the lettuce, and a pinch of salt and pepper, if desired.
  2. Spread the remaining 4 toasts with mayonnaise and place on top to complete each sandwich. Slice if desired and serve immediately.
Cooking Tip
  1. You can also bake the marinated tofu in the oven at 375ºF on a parchment-lined, lightly oiled sheet pan for 12-15 minutes prior to sauteeing the strips. This improves the texture and cuts the cooking time in half.
Chef’s Narrative
Crispy tofu bacon, crunchy lettuce and vine-ripened organic tomatoes – it simply doesn’t get any better than this with our take on this classic summer sandwich!
Recipe Substitutions
For a gluten-free option, replace whole grain bread with whole grain gluten-free bread. Add avocado, sprouts, spring or sweet onion if desired.
For the tofu bacon
  • 1blockof extra-firm tofu
  • 2tablespoonstamari
  • 1teaspoonliquid smoke
  • 1/2teaspoonmaple syrup
  • 4tablespoonsneutral oil, divided
  • 1tablespoonnutritional yeast
For the sandwiches
  • 2medium-size, ripe tomatoes, cored and sliced ¼ inch thick
  • 16slicesof Basics’ tofu bacon or alternative
  • 8slicesof whole grain bread, toasted
  • 4 Romaine or green leaf lettuce leaves, torn to fit the bread
  • 4teaspoonsvegan butter
  • 4tablespoonsvegan mayonnaise
  • salt and pepper (optional)

AllergensSoy, Wheat