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Tofu Bacon BLT Sandwich

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These tofu bacon BLT sandwiches make a super satisfying lunch or brunch. Slightly sweet and a little bit salty, the tofu bacon is a treat for vegans and non-vegans alike! Recipe and imagery development courtesy of The Tofu Diaries.
  • 300 grams extra firm tofu, pressed to remove excess liquid and cut into thick slices
  • 2 tablespoons soy sauce
  • 1 tablespoon smoked paprika
  • 1 tablespoon maple syrup
  • 1 tablespoon tomato puree
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil, for cooking
  • 4 slices seeded wholemeal bread, or bread of your choice
  • 1 small gem lettuce
  • 1 large tomato, sliced
  • 1 tablespoon Hellmann’s® Vegan mayo

Nutritional information

 

Amount per serving

Energy (kcal)

417kcal

Energy (kJ)

1746kJ

Protein (g)

22.2g

Carbohydrate incl. fibre (g)

39.3g

Carbohydrate excl. fibre (g)

31.3g

Sugar (g)

14.4g

Fibre (g)

8.3g

Fat (g)

21.2g

Saturated fat (g)

3.6g

Unsaturated fat (g)

16.4g

Monounsaturated fat (g)

7.3g

Polyunsaturated fat (g)

4.8g

Trans fat (g)

0.1g

Cholesterol (mg)

0mg

Sodium (mg)

1442mg

Salt (g)

3.60g

Vitamin A (IU)

4860IU

Vitamin C (mg)

13.7mg

Calcium (mg)

399mg

Iron (mg)

5.38mg

Potassium (mg)

812mg

  • 1 Mix the tofu marinade ingredients together in a container, add the tofu and coat evenly. Cover and place in the fridge for at least 30 minutes to marinade (or overnight, if possible)
  • 2 Heat the olive oil in a griddle pan or frying pan over a medium heat. Place the tofu slices into the pan and cook for around 8 minutes until crispy, turning occasionally.
  • 3 Meanwhile, spread the mayo on one side of each slice of bread
  • 4 To assemble the sandwiches, layer the tofu, tomato and lettuce between two slices of bread. Add extra mayo on top of the filling, if desired.
To press the tofu, remove all packaging, wrap in kitchen paper or a clean kitchen towel and place between 2 plates with a heavy pan or a cookbook on top. Leave for around 20 minutes