To prepare the tofu bacon
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.
Combine tamari, liquid smoke, maple syrup, and 1 ½ tablespoons of the neutral oil in a bowl.
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.
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.
Heat the remaining 2 ½ tablespoons of oil in a saute pan over medium-high heat.
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
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.
Spread the remaining 4 toasts with mayonnaise and place on top to complete each sandwich. Slice if desired and serve immediately.
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.
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!
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
4tablespoonsneutral oil, divided
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
salt and pepper (optional)