Summer Smoky Tofu TLT Sandwich (Printable Version)

Smoky marinated tofu with crisp lettuce and ripe tomatoes on toasted whole grain bread. A satisfying plant-based twist on the classic BLT.

# What You Need:

→ Tofu & Marinade

01 - 14 oz extra-firm tofu, drained and pressed
02 - 2 tbsp soy sauce or tamari
03 - 1 tbsp olive oil
04 - 1 tbsp maple syrup
05 - 1 tsp smoked paprika
06 - 1 tsp liquid smoke
07 - 1/2 tsp garlic powder
08 - 1/2 tsp onion powder
09 - Freshly ground black pepper, to taste

→ Sandwich Assembly

10 - 8 slices whole grain or sourdough bread, toasted
11 - 8 large lettuce leaves
12 - 2 large ripe tomatoes, sliced
13 - Vegan mayonnaise (optional), for spreading
14 - 1 small red onion, thinly sliced (optional)

# Directions:

01 - Cut the drained and pressed tofu block into 8 thin, even slices for optimal marination and cooking.
02 - In a shallow dish, whisk together soy sauce, olive oil, maple syrup, smoked paprika, liquid smoke, garlic powder, onion powder, and black pepper until fully incorporated.
03 - Add tofu slices to the marinade, turning to coat evenly. Let marinate for at least 15 minutes, turning once halfway through to ensure maximum flavor absorption.
04 - Heat a nonstick skillet or grill pan over medium heat. Add marinated tofu slices and cook for 3-4 minutes per side until golden brown and slightly crispy edges form. Remove from heat.
05 - Toast bread slices until golden and crisp. Spread vegan mayonnaise evenly on one side of each slice while still warm.
06 - Layer ingredients on each prepared bottom slice: lettuce leaves, tomato slices, cooked smoky tofu, and red onion if desired. Top with remaining bread slices.
07 - Slice each sandwich diagonally in half and serve immediately while tofu is still warm and bread remains crisp.

# Expert Tips:

01 -
  • The smoky marinade transforms plain tofu into something crave-worthy and satisfying
  • Comes together in under 40 minutes but tastes like you spent much longer on it
  • Perfect for warm days when you want something filling but not oven-heated
02 -
  • Do not skip pressing the tofu or the marinade will not penetrate properly and the texture will be disappointing
  • Cooking tofu in a very hot pan creates better crisping so do not be afraid to turn up the heat slightly
  • These sandwiches really need to be eaten right after assembly for the best experience
03 -
  • Freezing tofu overnight then thawing and pressing creates an even meatier texture that absorbs marinade beautifully
  • A cast iron skillet creates the best crust on the tofu if you have one available

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