Description

This Summer TLT Sandwich is a vibrant and healthy twist on the classic BLT, featuring marinated and pan-fried super firm tofu that mimics the smoky, savory flavors of bacon. Paired with a creamy avocado spread, fresh lettuce, and thick tomato slices on crusty ciabatta rolls, this sandwich offers a delicious plant-based alternative perfect for warm weather meals. The tofu is infused with a flavorful marinade of tamari, maple syrup, apple cider vinegar, and smoked paprika, then cooked until crisp and golden. Light, fresh, and packed with umami, it’s an ideal sandwich for vegan and vegetarian diets.

Ingredients

Scale

Tofu Marinade

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

Avocado Spread

2 ripe avocados, core removed
Juice and zest of 1 lime
1/4 cup dill, minced
Generous pinch of salt

Sandwich Assembly

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)

Instructions

Prepare the marinade. In a large shallow bowl or container, combine 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. Whisk thoroughly to blend all ingredients evenly.
Slice the tofu. Place the tofu block on a cutting board, cut it in half lengthwise, and then place the cut side down. Using a sharp knife, thinly slice the tofu crosswise into strips about 1/8 inch (1-2 mm) thick.
Marinate the tofu. Dip each tofu strip into the marinade, ensuring both sides are well coated. Set aside briefly to absorb flavors.
Cook the tofu. Heat some olive oil in a large skillet or griddle over medium-low heat. Arrange the marinated tofu strips in a single layer with some space between each. Cook undisturbed for 4-5 minutes, then flip and cook for another 3-4 minutes, or until the tofu is browned and crisp at the edges. If the tofu appears dry during cooking, brush with additional marinade. Transfer cooked tofu to a plate and sprinkle lightly with kosher salt. Repeat with remaining tofu strips.
Make the avocado spread. In a bowl, combine the ripe avocado, lime zest and juice, minced dill, and a generous pinch of salt. Mash together with a fork until smooth and well mixed.
Assemble the sandwich. Slice the ciabatta rolls and spread the avocado mixture on both sides. Add a layer of thick tomato slices, optionally seasoning with lime juice, a pinch of salt, and a small drizzle of extra virgin olive oil. Top with cooked tofu strips and fresh lettuce leaves. Close the sandwich with the roll top and serve with lime wedges on the side.

Notes

If preferred, tofu slices can be baked instead of pan-fried: Arrange marinated tofu strips on a parchment-lined baking sheet and bake at 400°F (200°C) for about 15-20 minutes, flipping halfway through until golden and crisp.
Using super firm tofu is crucial to achieve a meaty texture and to prevent crumbling during cooking.
Liquid smoke is optional but adds a subtle smoky flavor that enhances the bacon-like taste.
Adjust seasoning according to your taste preferences, especially the salt and smoked paprika levels.
Serve immediately for the best texture; leftovers can be stored in the refrigerator up to 2 days but tofu may lose some crispness.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Sandwich
Method: Frying
Cuisine: American

Keywords: Summer TLT Sandwich, tofu sandwich, vegan sandwich, avocado spread, plant-based BLT, grilled tofu, smoky tofu recipe