Vegan TLT Sandwich (BLT Substitute) recipe

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Ingredients

1 (12 ounce) container firm tofu
2 tablespoons steak seasoning (such as Penzeys Mitchell Street Steak Seasoning), divided
2 tablespoons vegetable oil, or more as needed
4 tablespoons vegan mayonnaise, or to taste
8 slices bread, toasted
2 large ripe tomatoes, sliced
4 leaves lettuce

Nutrition Info

344.5 calories
carbohydrate: 34.3 g
cholesterol: : -
fat: 19 g
fiber: 3.3 g
protein: 11.7 g
saturatedFat: 3.2 g
servingSize: -
sodium: 1782.1 mg
sugar: 6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Gently pat tofu dry with paper towels. Slice into 1/8-inch thick slices right onto dry paper towels. Generously season one side with 1 tablespoon steak seasoning.

  2. Heat oil in a nonstick skillet over medium heat. Carefully slip tofu, seasoned-side down, into the pan using a small spatula. Season the top side with the remaining steak seasoning.

  3. Cook tofu until dried and lightly browned, 4 to 5 minutes per side. Drain on paper towels.

  4. Spread mayonnaise over each slice of bread. Divide tofu, tomatoes, and lettuce over 4 slices, cover with the tops.

Recipe Yield

4 sandwiches

Recipe Note

This is an awesome vegan summer sandwich recipe. The tofu slices could also be put in salads, as a side to scrambles, in vegan pasta salads, etc. Enjoy!

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