Name: Summer TLT Sandwich Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 3 tbsp tamari; 2 tbsp maple syrup; 2 tbsp apple cider vinegar; 2 tbsp vegetable broth or water; 1 tbsp olive oil plus more for cooking; 1 tsp liquid smoke (optional); 2 tsp nutritional yeast (optional); 1 tsp smoked paprika; 1 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp ground coriander; 1/4 tsp allspice; Pinch of white pepper; 1, 16 oz block of super firm tofu, drained and patted dry; Kosher salt to taste; 2 ripe avocados, core removed; Juice and zest of 1 lime; 1/4 cup dill, minced; Generous pinch of salt; 3-4 ciabatta sandwich rolls; Lettuce leaves; 8-10 thick slices of tomatoes; Lime wedges; Extra virgin olive oil for drizzling (optional); Pinch of salt for tomato seasoning (optional)

Ingredients

3 tbsp tamari

2 tbsp maple syrup

2 tbsp apple cider vinegar

2 tbsp vegetable broth or water

1 tbsp olive oil plus more for cooking

1 tsp liquid smoke (optional)

2 tsp nutritional yeast (optional)

1 tsp smoked paprika

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp ground coriander

1/4 tsp allspice

Pinch of white pepper

1, 16 oz block of super firm tofu, drained and patted dry

Kosher salt to taste

2 ripe avocados, cores removed

Juice and zest of 1 lime

1/4 cup dill, minced

3-4 ciabatta sandwich rolls

Lettuce

8-10 thick slices of tomatoes

Lime wedges

Instructions

Step 1: In a large shallow bowl or container, whisk together tamari, maple syrup, apple cider vinegar, vegetable broth, olive oil, liquid smoke, nutritional yeast, smoked paprika, garlic powder, onion powder, ground coriander, allspice, and white pepper until evenly mixed.

Step 2: Place the tofu on a cutting board and cut the block in half lengthwise. With the cut side down, thinly slice the tofu crosswise into 1/8-inch (1-2 mm) strips using a sharp knife.

Step 3: Dip each tofu strip into the marinade, coating both sides thoroughly.

Step 4: Heat a bit of olive oil in a large skillet or griddle over medium-low heat. Arrange tofu strips in a single layer with space between them. Cook undisturbed for 4-5 minutes, then flip and cook for another 3-4 minutes. If the tofu looks dry, brush some marinade on top while cooking. The tofu is done when browned and lightly crisp on edges. Transfer to a plate, sprinkle with kosher salt if desired, and repeat with remaining tofu.

Step 5: For the avocado spread, combine avocados, lime zest and juice, minced dill, and a pinch of salt in a bowl. Mash with a fork until well mixed and creamy.

Step 6: To assemble the sandwich, spread the avocado mixture on both sides of each ciabatta roll. Layer tomato slices on one side and optionally season them with lime juice, salt, and a drizzle of olive oil. Add tofu strips and lettuce. Top with the other roll half and enjoy immediately.

Tips & Variations

For a smoky flavor without liquid smoke, add extra smoked paprika or use a smoked salt instead of kosher salt.

You can bake the marinated tofu at 400°F (200°C) for 20-25 minutes, flipping halfway, as an alternative to pan-frying.

Swap ciabatta rolls for whole-grain bread or gluten-free buns to suit dietary needs.

Add sliced red onion or pickles for an extra tangy crunch.

Use fresh basil or parsley in place of dill for a different herb profile.

Storage

Store leftover tofu strips in an airtight container in the refrigerator for up to 3 days. The avocado spread is best made fresh but can be covered tightly and refrigerated for up to 1 day to prevent browning. Assemble sandwiches just before serving to keep bread from becoming soggy. Reheat tofu gently in a skillet or microwave before using.

FAQs

Can I use regular soy sauce instead of tamari?

Yes, regular soy sauce can be used but tamari is preferred for its richer flavor and gluten-free properties.

What type of tofu works best for this recipe?

Super firm tofu is ideal because it holds its shape well and crisps nicely during cooking.