pesto aioli “BLAT”
Guess who’s back?
Tofu bacon.
I’m obsessed. Like everyone’s favorite poetry cliche about their lover being a drug or their missing heartbeat etc. etc. That’s me and this tofu bacon. I can’t get enough, and want to dust and stack every recipe with a huge fucken batch of the stuff.
July 4th is this weekend, cue fireworks and sparklers and shit. Most importantly, open the curtains to seriously good food. This Pesto Aioli “BLAT” qualifies as seriously good food. A giant sandwich slathered in the simplest basil sauce, piled with crisp lettuce and summer tomatoes, and smoky-sweet-crispy tofu bacon? Who could pass that up? Fools, that’s who.
Cut it up, wrap, and pack portions away for your beach, pool, or picnic party. Nostalgic comfort food meets modern creativity, meets your mouth.
Baconator
And you are the bacon eater, am I right.
The tofu bacon formula is the same as in my “BLT” Pasta Salad, and I provide more comprehensive instructions over there. That recipe is pretty damn appropriate for the weekend, too, or any time this week. Regardless, I’ll offer a brief breakdown of the tofu bacon process. Should I write up a recipe of just the tofu bacon so it’s an easy resource to acquire with any future use I find for it? Let me know.
Firm or extra firm tofu is king. Press it out with either a tofu press or a homemade contraption: I use plates, paper towels, and my cast iron skillet to weigh the block down and encourage as much moisture removal as possible.
Cut the tofu into thin strips. Try not to break them for this sandwich to keep an authentic BLT vibe, but if some crackle, no sweat. Marinate the tofu in a mixture of soy sauce, maple syrup, smoked paprika, chili powder, and black pepper. Lay then in a single layer to soak in their soy sauce bath.
Transfer the tofu to a parchment lined baking sheet (or two, if you don’t have a big one) and bake until crisp. The tofu will continue to crisp up when cooled.
Loafin’
The rest of the sandwich is quite relaxed as far as prep goes.
First, buy yourself a massive loaf of ciabatta. I find ciabatta works best since it’s sturdy and doesn’t sog in the face of toppings. Slice the ciabatta in half lengthwise, turn up the broiler, and toast until browned to your liking. I usually brush the pre-toasted halves in olive oil as well.
The pesto aioli involves only three ingredients: mayonnaise, pesto, and a lonely garlic clove. You can even omit the garlic clove if your pesto is garlicky enough, but I like garlic, so I’ll continue to say garlic in this sentence until you get perturbed by the word garlic. Vegan mayo and vegan pesto are perfect here, if you’re keeping things totally plant-based. Whisk the ingredients together until combined.
To finish? Assemble that shit. I layer the bottom slice of the bread in plenty of aioli, then add a mashed avocado along the length. Hence the A in BLAT. Plop the lettuce and some sliced tomatoes on top – love heirlooms this time of year, but any large variety works – and arrange the tofu bacon above the tomatoes. I like to finish with a bit more chopped romaine and a big drizzle of aioli. Any remaining aioli I serve on the side.
Aside from the bacon, this really is not a fussy recipe. BLTs are traditionally simple and hearty, and BLATs are as well despite the necessity of mashing or slicing avocado. Which isn’t a big deal, you dweeb.
PS: yesterday Target had a one-day 50% off sale on swinsuits, and you bet your ass I bought one to prep for a day by the pool next Monday. Star spangled fuck yeah.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
More fun poolside mains:
Roasted Tomato Chickpea Caprese Sliders
Greek Roasted Chickpea and Rice Zucchini Boats
Cheesy Green Chile White Bean Rice and Avocado Quesadillas
pesto aioli “BLAT”
Ingredients
- 1 block extra firm tofu
- 1/3 cup soy sauce
- 2 tbsp maple syrup
- 1 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- 1/4 tsp black pepper
- 1 large loaf ciabatta bread
- 1/2 cup mayonnaise
- 2 tbsp basil pesto, homemade or store bought
- 1 clove garlic, minced
- 1 avocado, mashed
- 2 cups romaine lettuce, shredded
- 2 large tomatoes, sliced
Instructions
- Preheat oven to 425 degrees. Line two large baking sheets with parchment.
- Drain the tofu and press under heavy objects, with paper towels, for at least 15 minutes. Slice into very thin strips – think around 1/8 inch.
- Whisk together the soy sauce, maple syrup, smoked paprika, chili powder, and black pepper. Set the tofu pieces in a casserole dish or another large baking sheet, in a single layer. Pour the marinade over the tofu and carefully flip to coat both sides. Let sit at least 15 minutes.
- Transfer the tofu to the prepared baking sheets. Bake for 25 minutes, flipping halfway through baking time. Watch closely during the second half of baking to prevent burning (a little char on the edges is great, though!) The tofu will continue to crisp as it cools.
- Switch the broiler to high. Carefully slice the ciabatta loaf in half and brush both halves with 1-2 tablespoons of olive oil. Toast under the broiler, cut side up for 1-2 minutes until golden and crispy.
- To make the aioli, whisk together the mayonnaise, pesto, and garlic clove.
- To assemble the sandwich: place the bottom half of the sandwich on a flat surface. Spread with half of the aioli. Spoon the mashed avocado overtop. Spread lettuce and arrange the tomatoes, then line with tofu bacon strips. Finish with a bit more lettuce and an extra drizzle of the aioli. Serve any remaining aioli on the side. Slice into 4-8 sandwiches and serve!
