Vegan BLTs, a.k.a. TLTs

Sunday I made vegan BLTs for the first time.

For the bacon I consulted several vegan bacon recipes online and ended up doing the following: I cut 8 oz. of extra firm tofu into sixteen 1/4 inch thick strips, then I fried the strips in a little vegetable oil over medium heat until they started to become crispy, then I added one tablespoon of liquid smoke and one tablespoon of tamari, and then I fried them until the liquids were absorbed and the strips were definitely crispy. Here is how they looked when they were done cooking:

For the mayonnaise I followed a recipe from Robin Robertson’s Vegan Planet, which used our friend silken tofu as the main ingredient, with some vinegar, peanut oil, and agave nectar added. Here is a picture of a slice of bread with the mayonnaise and bacon on it:

Both the bacon and the tofu ended up tasting and feeling very much like their meat- and egg-derived counterparts, a pleasant repeat of my good experience with the vegan gyros. I just added some tomato and lettuce and voila! A nice TLT (tofu, lettuce, and tomato) sandwich:


One response to this post.

  1. I am so going to try this. It might be my first good experience with Tofu. lol I will let you know.


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