These vegan BLTs feature a “bacon” made from rice paper, tofu and a smoky marinade, inspired by a Gordon Ramsay recipe. A creamy spread made with white beans and sunflower seeds replaces the mayo to add protein. If you want to get the most protein possible, use super-firm tofu (usually vacuum-packed instead of in water) and a high-protein sandwich bread. For low-carb possibilities, see Variations.
Storage: Refrigerate the “bacon” in an airtight container for up to 5 days. (It will soften after a couple of days, but you can re-crisp it by baking at 350 degrees for about 5 minutes and letting it cool in the pan.) Refrigerate the white bean spread for up to 4 days.
Where to buy: Rice paper sheets, the wrappers used to make Southeast Asian spring rolls, can be found in Asian supermarkets, well-stocked natural foods stores and supermarkets, and online.
Ingredients
Servings: 4 (makes 4 sandwiches)
Directions
Active:
45 mins|
Total: 1 hour 15 mins
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Step 1
Position a rack in the middle of the oven and preheat to 300 degrees. Line a large sheet pan with parchment paper.
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Step 2
In a small bowl, whisk together the soy sauce, sesame oil, smoked paprika and maple syrup until combined. Lay the rice paper sheets on the lined sheet pan and use a pastry brush to thoroughly brush each sheet with the marinade on both sides.
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Step 3
Scatter the tofu crumbles onto two of the rice paper sheets, spreading them evenly and leaving a 1-inch border. Top each with one of the remaining rice paper sheets. Let sit until the rice paper softens enough to stick, 5 to 10 minutes, then press around the edges to seal as much as possible. Use a large knife or kitchen shears to cut each sheet into 6 strips and press the edges again to seal.
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Step 4
Carefully transfer the strips to the lined sheet pan and bake for 20 minutes, or until the ends start to crisp. Flip the strips and bake for another 20 minutes, or until they are very crisp on the ends and are firm and dry to the touch in the middle. Remove the sheet pan from the oven and let the strips cool on the pan.
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Step 5
While the strips are baking and cooling, in a small bowl, combine the beans, garlic, olive oil and salt. Use a fork to thoroughly mash until creamy, then stir in the sunflower seeds. Taste, and season with more salt as needed.
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Step 6
When the strips have cooled and are crisp, assemble the sandwiches: Divide the white bean spread among the bread slices, about a heaping 2 tablespoons per slice, and spread evenly. Top half the bread slices with lettuce, tomatoes and 3 “bacon” strips, and invert the remaining bread on top. Cut in half, if desired, and serve immediately. (The “bacon” will start to lose its crispness if the sandwiches sit for more than about 20 minutes.)
Substitutions
To make this low-carb >> use lettuce and make wraps instead of sandwiches, or make these open-faced, using one rather than two slices.
Gluten-free? >> Use gluten-free bread.
If you don’t need the protein >> use mayonnaise or aioli instead of the bean spread.
Sesame oil >> olive oil.
Cannellini beans >> navy or Great Northern beans or chickpeas.
Canned beans >> 1 1/2 cups home-cooked beans.
Sunflower seeds >> pumpkin seeds, chopped walnuts, pecans, peanuts or cashews.
Romaine lettuce >> butter lettuce or your favorite lettuce for sandwiches.
