I Was Skeptical Too, Then I Tried This Vegan BLT

bacon substitute

🥗Healthier: smoked tempeh

💰Cheaper: grilled eggplant

Smoked tempeh provides a similar flavor profile with less fat.

vegan mayonnaise

🥗Healthier: avocado spread

💰Cheaper: plain yogurt

Avocado spread is creamy and nutritious.

Chop a head of green cabbage in half, then chop the half in half again, and slice into thin strips.

Add the sliced cabbage to a bowl and set aside for coleslaw.

Mince 1 clove of garlic and set aside.

Mince a batch of cilantro for the sauce and roughly chop another batch for the coleslaw.

Slice green onions and add to the cabbage bowl.

Pat extra firm tofu dry with a clean towel and slice into 1/4 inch pieces.

In a sealable container, whisk together soy sauce, olive oil, liquid smoke, maple syrup, Worcestershire sauce, nutritional yeast, garlic powder, onion powder, and smoked paprika until smooth.

Add the sliced tofu to the marinade, flipping to coat, and let it marinate in the fridge for about 30 minutes.

For the coleslaw, add plant-based yogurt to the cabbage mixture, along with lime juice, red wine vinegar, oil, maple syrup, cumin, coriander, and salt. Let it sit for 15 to 20 minutes.

For the green sauce, blend together avocado, cilantro, minced garlic, lime zest, lime juice, plant-based mayo, maple syrup, and salt and pepper until smooth.

Preheat the oven and add marinated tofu to a baking tray without parchment paper or foil, leaving space between slices.

Bake the tofu for 20 to 25 minutes until the edges are crispy and the tofu is tender, brushing with leftover marinade halfway through.

Toast your favorite bread slices.

Spread a generous amount of green sauce on the toasted bread.

Layer as many tofu slices as you can on top of the green sauce.

Add slices of heirloom tomatoes, seasoning with salt and pepper.

Top with a mound of coleslaw and place the second slice of bread on top.

Equipment Needed

Spice Level:

Dietary

Allergens