• TLT with garlic avocado aioli
• Ciabatta bread
• 1 large heirloom tomato
• ½ block extra firm tofu
• Baby lettuce
• Arugula
• ½ of an avocado
• ¼ cup Mayonnaise (v)
• 1 tbsp Minced garlic
• Balsamic glaze
• Salt, pepper and Italian seasoning
• Butter for toasting (v)
• For ‘bacon marinade’
• 1/3 cup Soy sauce
• ¼ cup Maple syrup
• 2 tbsp Liquid smoke
• 1 tbsp Smoked paprika
• 1/2 tbsp each Garlic and onion powder
1.
Slice your tofu into thin strips, line one layer in a glass dish. Add in just enough marinade mixture to cover evenly, then add your next layer of tofu and add more marinade- repeat until all tofu is covered. Cover dish and refrigerate, marinating for at least 1 hour.
2.
Tofu bacon can be prepped in the air fryer, skillet, or oven on a baking sheet. I prefer air fryer for maximum crispiness, at 400 F for 15 minutes, flipping halfway through. Same temperature for the oven, just for 30 minutes instead.
3.
Prep your aioli by mashing your avocado into a bowl with minced garlic, and mixing in your mayo. Set aside. Slice your tomato and season generously with salt, pepper, and Italian seasoning. Slice bread loaves in half and toast in a buttered pan face down until golden and crispy.
4.
Assemble your epic sandwich by slathering a generous amount of your aioli on both halves of your bread, layer on lettuce and arugula, tomatoes, and a drizzle of balsamic glaze. Finish with your hot crispy tofu bacon, and enjoy!