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Summer TLT Sandwich Recipe

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4.4 from 53 reviews

This Summer TLT Sandwich is a vibrant and flavorful twist on the classic BLT, replacing bacon with marinated and pan-fried tofu, combined with creamy avocado spread, fresh tomatoes, and crisp lettuce on ciabatta rolls. Perfect for a light yet satisfying vegetarian meal, this recipe is packed with smoky, tangy, and herbaceous notes and takes about 45 minutes to prepare.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Marinade and Tofu

  • 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

Assembly

  • 3-4 ciabatta sandwich rolls
  • Lettuce leaves
  • 8-10 thick slices of tomatoes
  • Lime wedges (for optional seasoning)
  • Extra virgin olive oil (optional, for drizzling on tomatoes)

Instructions

  1. Prepare the Marinade: In a large shallow bowl or container, combine tamari, maple syrup, apple cider vinegar, vegetable broth or water, 1 tablespoon olive oil, liquid smoke, nutritional yeast, smoked paprika, garlic powder, onion powder, ground coriander, allspice, and white pepper. Whisk thoroughly to create an even marinade.
  2. Slice the Tofu: Place the super firm tofu block on a cutting board. Cut it in half lengthwise, then place cut side down and slice thinly crosswise into 1/8-inch (1-2 mm) strips using a sharp knife.
  3. Marinate the Tofu: Dip each tofu strip in the marinade, coating both sides thoroughly. Set aside to absorb flavors.
  4. Cook the Tofu: Heat a drizzle of olive oil in a large griddle or skillet over medium-low heat. Arrange tofu strips in a single layer with some space between them. Cook undisturbed for 4-5 minutes until browned, then flip and cook another 3-4 minutes. If tofu looks dry, brush some marinade on top as it finishes. The tofu should be nicely browned and lightly crisped on edges. Transfer cooked strips to a plate and sprinkle a pinch of kosher salt. Repeat with remaining tofu.
  5. Make the Avocado Spread: In a bowl, mash the avocados with lime juice and zest, minced dill, and a generous pinch of salt until smooth and well combined.
  6. Assemble the Sandwiches: Cut ciabatta rolls in half and spread the avocado mixture on both cut sides. Layer with tomato slices, optionally season tomatoes with lime juice, salt, and a drizzle of olive oil. Add tofu strips and lettuce leaves. Close sandwiches with the top rolls and serve with lime wedges on the side.

Notes

  • If preferred, tofu can be baked instead of pan-fried: Arrange marinated strips on a baking sheet lined with parchment and bake at 400°F (200°C) for 20-25 minutes, flipping halfway.
  • Use super firm tofu for best texture and to hold shape when sliced thinly.
  • Adjust seasoning and spice levels according to your taste preferences.
  • Extra marinade can be saved to brush on tofu strips during cooking or for added flavor after cooking.
  • This sandwich is best served immediately for freshness and texture.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Sandwich
  • Method: Frying
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/summer-tlt-sandwich-recipe/