Is it lunch time yet? I think it might have to be.
I’ve been making this vegan-ized version of a BLT for a few years now, and it never disappoints. It’s savory, smokey, and perfect for a summer day.
It all starts with the marinated tofu ‘bacon’, which is flavorful and crispy. Add the mayo, tomato, greens, avocado, onion, and bread, and it’s sandwich heaven. Enjoy!
VEGAN BLT SANDWICHES
Prep time: 15 minutes
Cook time: 30 minutes
Author: Envi Eats
- 16 oz extra firm tofu, pressed
- 1 tbsp neutral oil
- 1 tsp liquid smoke
- 1 tbsp apple cider vinegar
- 3 tbsp soy sauce or tamari
- 1 tsp honey or agave
- 1 tsp paprika
- 1/2 tsp black pepper
- Sandwich bread
- spinach or lettuce
- avocado (optional)
- vegan mayo or hummus (optional)
- red onion (optional)
- Preheat the oven to 450 degrees.
- Thinly slice the pressed tofu into strips. Combine all of the tofu ‘bacon’ marinate ingredients together and place strips of tofu into the liquid. Allow to marinade for at least 15 minutes (up to 12 hours).
- Bake the marinated tofu for 15 minutes on each side, or until crispy and fragrant.
- Assemble BLT sandwiches by spreading vegan mayo or hummus on the bread, adding greens, tomato, avocado, onion, and tofu ‘bacon’.
Serve with in sweet potato fries, kettle chips, veggies and hummus, or apple slices!
Let us know what you think by pinning and posting to instagram using #EnviEats
I’d consider myself a sandwich lover.
And this is my all-time favorite sandwich: a banh mi.
As a vegetarian, I have yet to try a banh mi in a restaurant (they are almost always made with pork belly), but I have always been obsessed with the smells, colors, and flavor combinations of these sandwiches.
I have spent many months perfecting a vegetarian version of this Vietnamese classic, and have tried many recipes (my favorite coming from Love & Lemons).
This sandwich starts with baked, spicy marinated tofu and a fresh baguette, and is topped with peppery Sriracha mayo, homemade pickles, and cilantro. It’s the perfect combination of spicy, peppery, bread-y, and pickle-y.
SPICY TOFU BANH MI SANDWICHES
Prep time: 30 minutes
Bake time: 40 minutes
Author: Envi Eats, adapted from Love & Lemons
SPICY MARINATED TOFU
- 1 package of extra firm tofu, pressed
- 2 tsp sesame oil
- 3 tbsp soy sauce
- 1 lime, juiced
- 3 cloves garlic, smashed
- 2 tbsp Sriracha
- 1/2 jalapeno, thinly sliced (removed of seeds if sensitive to spice)
- 1 tsp black pepper
BANH MI SANDWICHES
- Fresh baguette
- Mayonnaise, or vegan mayo
- Black pepper
- Fresh pickles
- Make 1 day before: Press tofu 15 minutes, then slice it into 1 inch thick strips (picture above). Combine all of the spicy marinated tofu ingredients in a sealed container and allow to marinate overnight.
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Place the marinated tofu on the baking sheet and allow to bake for 20 minutes. Flip, coat with a layer of leftover marinade, and allow to bake for 20 more minutes. Let cool before serving.
- Combine mayo, black pepper, and Sriracha in a small bowl. Ratios are based on preference; I love spicy flavors, so I add mayo and Sriracha in equal parts (2 TBSP each), then add pepper (~1 tsp).
- Slice the fresh baguette into sandwich sized portions. Smear with Sriracha mayo, add a few baked tofu slices, and top with fresh pickles and cilantro.
Tofu will last in the fridge for up to 5 days.
Let us know what you think by posting on Instagram with #EnviEats