Best Avocado BLT Sandwich
It's time to level up a classic! You are going to love our take on the classic bacon, lettuce and tomato sandwich with this elevated version featuring tofu bacon.
Servings: 4 sandwiches
Ingredients
For the marinated tofu bacon
- ⅓ cup soy sauce
- 3 tablespoons nutritional yeast
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 tablespoon vegan Worcestershire sauce
- 2 teaspoons smoked paprika
- 1 teaspoon liquid smoke
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 16 ounces super firm tofu, patted dry and sliced in ¼ inch slices (6mm)
For the quick lime coleslaw
- 2 cups green cabbage shredded
- ¼ cup Cilantro chopped
- ¼ cup plant based mayo (or unsweetened plant-based yogurt)
- 3 green onions chopped
- 1 clove garlic minced
- 1 lime juiced
- 1 tablespoon red wine vinegar
- 2 teaspoons olive oil
- 2 teaspoons maple syrup
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon salt
For the green sauce
- 1 ripe avocado peeled, pitted, and roughly chopped
- ¼ cup fresh cilantro finely chopped
- 3 tablespoons fresh lime juice + zest from full lime
- 3 tablespoons vegan mayonnaise
- 1 clove garlic, minced
- 1 teaspoon maple syrup
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
Other ingredients
- 8 slices bread, your favorite (toasted or not)
- 4-8 slices fresh tomatoes
Instructions
For the marinated tofu bacon
- Into a sealable container, add ⅓ cup soy sauce, 3 tablespoon nutritional yeast, 2 tablespoon each olive oil and maple syrup, 1 tablespoon vegan Worcestershire sauce, 2 teaspoon smoked paprika, and 1 teaspoon each liquid smoke, garlic powder, and onion powder. Whisk together well. Then, coat both sides of each slice of your tofu and place tofu in the container with the lid. Place in the fridge and let marinate for at least 30 minutes (Up to 3 days). Proceed with recipe while waiting.
- 15 minutes before done marinating, preheat oven to 400˚F (220˚C). Reserve the marinade, and place tofu slices on a baking sheet (without parchment paper) and once heated, bake for 20-25 minutes. When it comes out brush remaining marinade on it.
For the quick lime coleslaw
- Into a bowl, add 2 cups shredded cabbage, ¼ cup each chopped cilantro and plant-based yogurt, 3 chopped green onions, 1 clove minced garlic, juice of 1 lime, 1 tablespoon red wine vinegar, 2 teaspoon each avocado oil and maple syrup, and ½ teaspoon each ground cumin, ground coriander, and salt. Stir together and then place in the fridge for at least 15-20. Mins.
For the green sauce
- Into an immersion blender cup or a blender, add 1 ripe avocado, ¼ cup cilantro, zest of 1 lime, 3 tablespoon each lime juice and vegan mayonnaise, 1 clove minced garlic, 1 teaspoon maple syrup, and ¼ teaspoon each salt and pepper. Blend until smooth.
For assembly
- When everything is ready, layer a generous amount of the avocado green sauce on a slice of bread, add your tomatoes, tofu bacon, and the coleslaw. Add any remaining toppings as desired. Enjoy!
Video
Notes
Nutritional facts are only estimates.
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