TLT (Tofu, Lettuce, Tomato)
- 14 oz. extra firm tofu pressed
- 3 tbsp olive oil
- 1 tomato
- 2 slices bread
- 1 tbsp tamari or soy sauce
- 1/4 tsp liquid smoke
- 1/2 tsp agave or maple syrup
- salt and pepper to taste
- vegan mayo to taste
- Drain and press tofu. Let sit 30 minutes.
- Lay tofu flat and slice into thin bacon-like strips. Heat skillet over high heat. Once hot add oil.
- Add tofu to skillet, being careful not to let touch as they will cook together, and allow to get crispy on both sides, about 4-5 minutes each side.
- Once the tofu is finished cooking, cut the heat and add the liquid smoke and tamari and toss the tofu to evenly season. Allow to cool for 5 minutes. Once cool, add maple or agave if you wish to give it that sweet maple bacon flavor.
- Slice tomato and lettuce and toast bread. Spread vegan mayo on bread and build your sandwich with the tofu, lettuce, and tomato and add salt and pepper to the tomato if you please. Serve with potato chips, a pickle, another delicious side, or enjoy by itself.
Growing up in Texas, my mom used to make BLTs all the time in the summer, so recreating the vegan version of this really brought me back. Next time I make this I will probably add avocado because… well, avocado. Hope you guys enjoy this simple summer lunch as much as I do!
Note: If you have never pressed tofu before, I recommend this video, but I also like to wrap my tofu in a clean kitchen towel after wrapping it in a paper towel to help absorb more water. You want a lower water content in your tofu so it will fry up nice and crispy. You can also use books or large cans of food for weight to press the tofu instead of using a stack of plates. You want about 3-5 lbs of pressure on the tofu.
There are several different brands of vegan mayo out there. Some can be found in the cold section near the tofu, like Follow Your Heart’s Vegenaise, and other can be found with the conventional mayo, like Best Food’s Vegan Mayo or JUST Mayo. While it’s high in oil content like traditional mayo, vegan mayo is cholesterol-free and ‘healthier’ in that way.