Tofu, Lettuce & Tomato Sandwich
Submitted by happyzhangbo
A smoky, spicy TLT sandwich with oven-baked tofu glazed in Dijon and adobo sauce. Stacked on toasty whole wheat bread with lettuce and tomato. The plant-based BLT upgrade you didn’t know you needed.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minMove over BLT, there’s a new sandwich in town.
Crispy oven-baked tofu gets glazed with a smoky blend of Dijon mustard, soy sauce, and adobo from chipotle peppers, giving each slice a spicy, charred-edge flavor that stands in for bacon with zero apology.
Stack it on crusty toasted whole wheat bread with crisp green leaf lettuce, ripe tomato slices, and a smear of adobo-spiked mayo.
Ready in 30 minutes, this is the kind of weekday lunch that makes you forget takeout exists.
Chef Tips
- Pat the tofu slices really dry before spreading on the glaze. Moisture is the enemy of crispy edges.
- Extra-firm tofu is essential here. Anything softer will crumble when you slice and bake it.
- Double the adobo mayo and keep it in the fridge. It’s incredible on regular sandwiches, wraps, and burgers too.
Ingredients
Directions
Preheat oven to 475°F.
Coat a baking sheet with cooking spray.
Combine mustard, soy sauce and ½ teaspoon adobo sauce in a small bowl.
Slice tofu crosswise into eight ½-inch-thick pieces.
Pat dry with a paper towel and place on the prepared baking sheet.
Using a spoon, spread half the mustard mixture on one side of the tofu.
Turn the slices over and spread the remaining mixture on the other side.
Bake the tofu for 20 minutes.
Combine mayonnaise with the remaining ½ teaspoon adobo sauce in a small bowl.
Spread the mixture on toasted bread.
Divide the tofu, lettuce and tomato among 4 slices of toast and top with the remaining toast to make 4 sandwiches.
Cut in half to serve.
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