pesto aioli "BLAT"
The best vegetarian bacon strikes again in this giant picnic-style bread parade.
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!
Notes
*To store: So long as you use a sturdy bread like ciabatta, sandwich will keep well, wrapped in foil, up to 3 days in the fridge. The tofu may lose some of its crispiness.
*To make vegan: Use a vegan mayonnaise and a vegan pesto.
*Tofu bacon: More comprehensive instructions on pressing & baking the tofu bacon can be found here.