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Welcome to my blog. Let’s share Stories, food and travel. Hope you have a nice stay!

TLT - Tofu Lettuce and Tomato Sandwich

TLT - Tofu Lettuce and Tomato Sandwich

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We adopted a this little guy last weekend! Meet Kenny!


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It has been a crazy week. We have been missing our dear Jack so much and needed a bit more spunky energy in the house so we adopted Kenny! He is a miniature pincher-chihuahua mix. After bringing him home we realized that he was obsessively licking his surgery incisions to the point of an infection and had developed a cough! So after 4 trips to the vet, he is now in the cone of shame and on medications. I have my fingers crossed that he is on the mend! I realized last night that he can contort his little 12 pound body enough to still get at his incision! Garrrrr! So after I write this post, I am on my way to Target to buy child-size panties to cover his junk enough to get him to stop! Really Kenny, your obsession with your missing bits is too much!

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This week’s recipe was suggested by my BFF Holly. She wanted me to come up with a tofu BLT. This has been the hardest recipe that I have tried to make. It took many tries and many failures! I started by looking at what other bloggers have done, most use a marinade of soy sauce and liquid smoke. I don’t particularly like smoky as a flavor so I omitted that from the start. Every time I tried to use soy sauce as a marinade the result was unbearably salty, even when I used the low sodium. I haven’t had bacon in probably 30 years, so I have no idea what it tastes like. I ditched all of the ideas I tried to make work and went with something I know I like and is simple, Sweet Baby Rays BBQ sauce! The trick to this recipe is more in the preparation of the tofu and the Basil-Avocado Aioli!

I want to stress that I have not tried to make bacon! I have added flavor to my tofu that compliments the other ingredients in a traditional BLT. Enjoy!


TLT - Tofu Lettuce and Tomato Sandwich


Author: Jodi Boatman Prep Time: 30 Minutes Cook time: 23 Minutes

Total Time: 53 Minutes Yields: 4 Servings WW: 13 Freestyle Points

Ingredients:

Tofu bacon:

1 14 oz package of extra firm tofu, cut into 1/8 thick strips (or smaller).
1/3 C Sweet Baby Ray’s BBQ Sauce
1/4 C olive oil

Basil avocado aioli:

1 C basil
1 medium avocado
2 TBSP mayonaise

Sandwich:

2 heirloom tomatoes, sliced thinly
8 slices of whole wheat bread, toasted
1/2 small head of iceberg lettuce, shredded

Instructions:

  • In order to make the tofu have a chewier texture, there are a few extra steps to it’s preparation. To prep your tofu, first press it either in a tofu press or wrapped in paper towels and with a heavy skillet over the top.  I prefer the tofu press because it presses more evenly.  Press for 45 minutes.  Slice your tofu into 1/8 or smaller strips.  Place slices into a freezer safe dish and freeze over night*.  Let defrost for 1 day in the fridge.  You could also defrost in the microwave.  Press again with a towel to get more liquid out. 

  • Preheat oven to 425°

  • Lightly brush BBQ sauce on the strips of tofu

  • Place tofu on a large sheet pan lined with nonstick aluminum foil that has been sprayed with nonstick spray

  • Bake for 20 minutes flipping midway.  Remove from oven and set aside.

  • To make your basil aioli, blend basil, avocado and mayonnaise in a blender and set aside.

  • To crisp up your tofu, add oil to a large skillet over medium-high heat, make sure it is hot.  Add baked tofu and cook in oil on each side for 30-40 seconds per side.

  • To create the TLT, spread basil avocado aioli to both pieces of the toast, add crispy tofu, lettuce and tomatoes.  Serve with your favorite potato chips and enjoy!

*Freezing your tofu helps to make it more chewy.  It is an important step in this recipe!

*If you want to cut the WW points, you could use light mayo in the aioli and/or light wheat bread.

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