Description
This summer TLT sandwich is built with layers of smoky tofu deli slices, lettuce, thick tomato slices, and fresh mashed dill avocado spread. A taste of summer in each satisfying bite.
Ingredients
Smoky Tofu Strips
- 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 pat dry
- Kosher salt to taste
Dilly Avocado Spread (scale as needed)
- 2 ripe avocado, core removed
- Juice and zest of 1 lime
- 1/4 cup dill, minced
To Assemble
- 3-4 ciabatta sandwich rolls
- Lettuce
- 8-10 thick slices of tomatoes
- Lime wedges
Instructions
- To a large shallow bowl or container, add the tamari, maple syrup, vinegar, broth, olive oil, liquid smoke, nutritional yeast, paprika, garlic, onion, coriander, allspice, and white pepper then whisk to evenly mix.
- Place the tofu on a cutting board, cut the block in half lengthwise. Place the tofu cut side down then thinly slice the tofu crosswise into thin 1/8-inch strips (1-2 mm thick) using a sharp knife.
- Dip each strip of tofu into the marinade to coat both sides.
- Heat some oil in a large griddle or large skillet over medium low heat (see notes for baking option). Arrange the tofu strips in a single layer on to the cooking surface with a little space between each slice. Cook undisturbed for 4-5 minutes, then flip and cook again for 3-4 minutes (this will vary depending on how thick your tofu slices are). At this point, if the tofu is looking dry, I like to brush some of the remaining marinade on top of the tofu as it finishes cooking. The tofu is done once it is nicely browned and lightly crisp around the edges on both sides. Transfer the cooked slices to a plate, sprinkle with a pinch of salt if desired, then repeat with any remaining tofu slices.
- For the avocado spread, add the avocado, lime zest and juice, dill, and a generous pinch of salt to a bowl then mash together with a fork until well combined.
- To assemble, spread the mashed avocado onto both sides of the ciabatta roll then add a layer of tomato slices. Optionally, season the tomato with the juice of a wedge of lime, pinch of salt, and a small drizzle of extra virgin olive oil. Top with the tofu strips and lettuce before topping with the bun and enjoying.
Notes
These slices can be baked. Marinade the tofu slices then preheat the oven to 400F. Place the slices on a parchment lined baking sheet and bake in the oven for 8 minutes on the bottom rack. Baste the top of the tofu with the remaining marinade, carefully flip the tofu, then baste the tofu again. Return to the oven for 7-8 minutes or until the edges start to brown and caramelize.
Use a wide Y-peeler to get your tofu slices really thin. This is a good tip for anyone that doesn’t feel confident thinly slicing the tofu with a knife.
When making deli slices, use the right tofu. I recommend super firm or high protein tofu varieties that typically come in a vacuum sealed container versus the ones stored in a tub of water. They have a firmer texture, which is easier to get thinner slices from.
Assemble your way. This is just how I liked my sandwich, but you may prefer different condiments or want to add additional ingredients. Do what makes you happy.
For less sodium, use reduce sodium soy sauce and only add additional sprinkles of salt if you feel you need it.
