Name: Vegan Summer BLT with Basil Aioli
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: American
Ingredients: 15 ml Sriracha; 15 g Nutritional yeast; 5 g Granulated garlic; 0.5 g Cayenne; 2.5 g Smoked paprika; 5 ml Liquid smoke; 30 ml Maple syrup; 22 ml Soy sauce; 28 g Vegan butter; 22 ml Water; 0.5 g Fresh cracked pepper; 42.5 g Extra-firm tofu; 4.5 sheets Rice paper; 27 g Vegan egg yolks; 0.5 item Avocado; 50 g Butter leaf lettuce; 1 item Vine-ripened heirloom tomatoes; 50 g Pain de mie bread

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Vegan Summer BLT with Basil Aioli

Vegan Summer BLT with Basil Aioli

A delicious and kid-friendly vegan sandwich featuring crispy tofu bacon and a creamy basil aioli.

This meal provides a fun and tasty way to introduce kids to plant-based ingredients while keeping it simple and enjoyable.

Source

Ingredients:

15
ml
Sriracha
15
g
Nutritional yeast
5
g
Granulated garlic
0.5
g
Cayenne
2.5
g
Smoked paprika
5
ml
Liquid smoke
30
ml
Maple syrup
22
ml
Soy sauce
28
g
Vegan butter
22
ml
Water
0.5
g
Fresh cracked pepper
42.5
g
Extra-firm tofu
4.5
sheets
Rice paper
27
g
Vegan egg yolks
0.5
item
Avocado
50
g
Butter leaf lettuce
1
item
Vine-ripened heirloom tomatoes
50
g
Pain de mie bread

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Instructions:

Preheat oven to 190°C and prepare a baking sheet with a rack and parchment paper. Spray baking rack with cooking spray and set aside.
Prepare marinade by whisking together sriracha, 30g nutritional yeast, granulated garlic, cayenne, smoked paprika, liquid smoke, maple syrup, soy sauce, melted vegan butter, and water. Season mixture with pepper.
Crumble pressed tofu into pea-size pieces in a bowl. Season with remaining nutritional yeast and 3 tablespoons of marinade. Set aside.
Cut rice paper into 4 cm wide strips. Pour remaining marinade into a shallow baking dish and dip rice paper strips into marinade. Place on prepared baking sheet and scatter with tofu to resemble bacon fat. Top with another strip and press to fuse together. Repeat with remaining strips.
Bake bacon strips for 10-12 minutes, flipping halfway through. Scrunch strips to create curly bacon and bake for another 10-12 minutes or until crispy. Brush with more marinade if needed.
Prepare basil aioli by blending vegan egg yolks in a food processor. Slowly stream in oil until thickened. Season with garlic, mustard, basil, lemon zest, lemon juice, salt, and pepper.
Slice bread into 2.5 cm thick slices and toast. Slice tomatoes and season with salt and pepper.
To assemble, spread aioli on toasted bread, layer with lettuce, seasoned tomato, crispy bacon strips, and avocado slices. Serve with crunchy potato chips.

Nutrition	Per Serving 545 g	Per 100g
Energy	691.1 kcal	127 kcal
Protein	21.7 g	4.0 g
Fibre	12.8 g	2.4 g
Salt	1.3 g	0.2 g
Sugar	27.3 g	5.0 g
Carbohydrates	83.7 g	15.4 g
Fat	32.9 g	6.0 g

Environmental	Per Serving 545 g	Per 100g
CO2	0.6 kg	0.1 kg
Water	0.5 l	0.1 l

15
ml
Sriracha
15
g
Nutritional yeast
5
g
Granulated garlic
0.5
g
Cayenne
2.5
g
Smoked paprika
5
ml
Liquid smoke
30
ml
Maple syrup
22
ml
Soy sauce
28
g
Vegan butter
22
ml
Water
0.5
g
Fresh cracked pepper
42.5
g
Extra-firm tofu
4.5
sheets
Rice paper
27
g
Vegan egg yolks
0.5
item
Avocado
50
g
Butter leaf lettuce
1
item
Vine-ripened heirloom tomatoes
50
g
Pain de mie bread

Preheat oven to 190°C and prepare a baking sheet with a rack and parchment paper. Spray baking rack with cooking spray and set aside.

Prepare marinade by whisking together sriracha, 30g nutritional yeast, granulated garlic, cayenne, smoked paprika, liquid smoke, maple syrup, soy sauce, melted vegan butter, and water. Season mixture with pepper.

Crumble pressed tofu into pea-size pieces in a bowl. Season with remaining nutritional yeast and 3 tablespoons of marinade. Set aside.

Cut rice paper into 4 cm wide strips. Pour remaining marinade into a shallow baking dish and dip rice paper strips into marinade. Place on prepared baking sheet and scatter with tofu to resemble bacon fat. Top with another strip and press to fuse together. Repeat with remaining strips.

Bake bacon strips for 10-12 minutes, flipping halfway through. Scrunch strips to create curly bacon and bake for another 10-12 minutes or until crispy. Brush with more marinade if needed.

Prepare basil aioli by blending vegan egg yolks in a food processor. Slowly stream in oil until thickened. Season with garlic, mustard, basil, lemon zest, lemon juice, salt, and pepper.

Slice bread into 2.5 cm thick slices and toast. Slice tomatoes and season with salt and pepper.

To assemble, spread aioli on toasted bread, layer with lettuce, seasoned tomato, crispy bacon strips, and avocado slices. Serve with crunchy potato chips.