Crispy Tofu Vegan BLT

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4.75 from 4 votes

Crispy tofu, roasted tomato aioli, vegan bacon and lettuce!

Prep Time20

Cook Time40

Total Time1

Course: Main Course

Servings:

Calories: 582kcal

Author: Lauren Boehme

Ingredients

Roasted Tomato Aioli

8 Ounces Grape tomatoes
1/2 a Red onion, chopped
6 Cloves Garlic
1 Tablespoon Olive oil
1 Cup Vegan mayo, I used Hellman's
2 teaspoons Red wine vinegar
Salt and pepper to taste

Crispy Tofu

1 Block(15oz) Extra firm tofu, drained and pressed*
1 Cup Non-dairy milk, unsweetened I used almond milk
1 teaspoon Red wine vinegar
3/4 Cup All purpose flour
1/2 Cup Cornstarch
1 teaspoon Salt
A Pinch Red pepper flakes
2 Cup Panko bread crumbs, vegan

For The Sandwiches

4 Rolls of Bread of choice, I used ciabatta
8 Slices Vegan bacon, I used Sweet Earth
Lettuce, I used spring mix

Instructions

Preheat the oven to 425 degrees(F).
Start the aioli first. Put the grape tomatoes, onions and garlic on a sheet pan. Drizzle with the olive oil and sprinkle with a pinch of salt and pepper. Toss to coat.
Spread out the veggies evenly. Then roast for 15-20 minutes or until the tomatoes burst and are starting to brown. Remove from the oven when they are done, but leave the oven on for the tofu.
While the veggies roast, make the tofu. Slice the block of tofu into 4 even slices. Set aside.
Then whisk together the non-dairy milk and red wine vinegar. Set aside while you mix the rest of the batter ingredients.
In a large mixing bowl, whisk together the flour, cornstarch, salt and red pepper flakes. Then pour in the non-dairy milk and vinegar mixture and whisk until your wet batter is smooth.
In a separate medium sized mixing bowl, add the panko and a pinch of salt and pepper.
Take a slice of tofu, dip into the wet batter coating completely. Then put into the panko and coat all the sides completely.
Place the tofu on a sheet pan lined with parchment paper. Repeat with all the tofu and place on the sheet pan. I like to spray the tofu with non-stick spray or drizzle with a little olive oil to help brown the tofu.
Once the veggies are roasted and removed from the oven. Put the tofu into the oven. Bake for 15 minutes, flip the tofu and bake for another 15-20 minutes or until the tofu is brown and crispy.
While the tofu bakes, let the veggies cool for a few minutes. Once they are room temperature, add the roasted veggies to a food processor with the remaining aioli ingredients and blend in the food processor until smooth. Taste and adjust seasonings. Chill in the fridge until ready to make the sandwiches.
Now, you can prep the rest, warm your bread if you want and sauté the vegan bacon until crispy.
Once the tofu is done, make the sandwiches. Spread the aioli on the top and bottom of the bread, then lay two slices of vegan bacon on the bottom, then a slice of tofu, more aioli, then lettuce. This recipe will make 4 sandwiches.
Serve immediately.

Video

Notes

*If you need more information on pressing tofu, check out my TOFU COOKING GUIDE.

Nutrition