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Summer TLT Sandwich Recipe

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★★★★★

4.9 from 54 reviews

A flavorful and satisfying Summer TLT Sandwich featuring marinated and pan-fried tofu strips as a vegan alternative to bacon, layered with creamy avocado spread, fresh tomatoes, and crisp lettuce on ciabatta rolls. Perfect for a light, protein-rich summer meal.

Ingredients

Scale

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

Assemblage

  • 3–4 ciabatta sandwich rolls
  • Lettuce leaves
  • 8–10 thick slices of tomatoes
  • Lime wedges (for seasoning, optional)

Instructions

  1. Prepare Marinade: In a large shallow bowl or container, whisk together tamari, maple syrup, apple cider vinegar, vegetable broth or water, olive oil, liquid smoke (if using), nutritional yeast (if using), smoked paprika, garlic powder, onion powder, ground coriander, allspice, and a pinch of white pepper until evenly combined.
  2. Slice Tofu: Place the drained and patted dry block of super firm tofu on a cutting board. Cut it in half lengthwise, then place cut side down and thinly slice crosswise into 1/8-inch (1-2 mm) strips using a sharp knife.
  3. Marinate Tofu: Dip each tofu strip into the marinade, ensuring both sides are well coated to absorb all the flavors.
  4. Cook Tofu: Heat some olive oil in a large skillet or griddle over medium-low heat. Arrange tofu strips in a single layer with space between each slice. Cook undisturbed for 4-5 minutes until the bottom is browned, then flip and cook for another 3-4 minutes until browned and lightly crisp around edges. Brush leftover marinade on tofu while cooking if it looks dry. Once cooked, transfer tofu to a plate and season with a pinch of kosher salt if desired. Repeat with remaining tofu.
  5. Make Avocado Spread: In a bowl, combine ripe avocados, lime zest and juice, minced dill, and a generous pinch of salt. Mash with a fork until smooth and well combined.
  6. Assemble Sandwiches: Slice ciabatta rolls and spread the avocado mixture evenly on both sides. Layer thick tomato slices on the bottom half, optionally seasoning tomatoes with lime juice, a pinch of salt, and a drizzle of extra virgin olive oil. Add the cooked tofu strips and fresh lettuce leaves. Top with the sandwich bun and serve with lime wedges on the side for extra zest.

Notes

  • For a baking alternative, marinated tofu strips can be baked on a parchment-lined baking sheet at 400°F (200°C) for 15-20 minutes, flipping halfway through, until browned and crispy.
  • Use super firm tofu for best texture and less crumbling when slicing and cooking.
  • Liquid smoke is optional but adds a smoky flavor reminiscent of bacon.
  • Adjust seasoning including salt and spices according to your taste preferences.
  • Ensure tofu is patted dry well before marinating to help it better absorb flavors and brown nicely.

Keywords: Summer TLT Sandwich, vegan tofu sandwich, tofu bacon sandwich, avocado spread sandwich, plant-based sandwich, vegan lunch

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