Looking for a quick but delicious vegan lunch idea? This tofu lettuce tomato sandwich is a vegan take on a BLT. The secret’s in the smoked tofu. It’s a real game changer. You’ll also find a review of the cookbook, Fresh Vegan Kitchen.
There are some really good vegan cookbooks being published these days. What a relief. I remember the days when you were lucky to get a dry as dust burger when you were out. Now there’s all to play for. Award winning vegan street food pioneers David & Charlotte Bailey ‘s book: Fresh Vegan Kitchen, is one of the good ones.
Their TLT or tofu lettuce tomato sandwich has completely won me over to the wonders of smoked tofu. I have a copy to giveaway for one lucky reader. You’ll find details near the end of the post.
Fresh Vegan Kitchen
Fresh Vegan Kitchen: delicious recipes for the vegan & raw kitchen by the founders of Wholefood Heaven, David & Charlotte Bailey, is out in paperback this month. It contains over 100 interesting and tasty wholefood recipes from around the world, including raw and gluten-free ones. Some of them are familiar favourites and some I’ve never come across before.
The book starts off with a couple of pages on the health benefits of raw food and some vegan cooking tips. The action kicks off quite quickly with a chapter on Breakfasts. I do love breakfast and if I had a life of leisure, it would be my favourite meal of the day. As it happens I’m usually dashing around too much to enjoy it.
The very first recipe is this tofu lettuce tomato sandwich, which is more concisely named TLT sandwich in the book. This is followed by recipes for g’raw’nola (raw granola), black rice pudding, eggy bread and more.
Other chapters are as follows: Soups, Small plates & street food, Salads, Curries & mains, Sides & dips, Desserts, Pickles, spreads & treats and Drinks & smoothies. David & Charlotte are keen to ensure that their recipes, whilst delicious, are also healthy. Even the sweet recipes are mostly ‘sugar free’.
Borage and blueberry snow cones are made with rice syrup, raw chocolate brownies are made with dates and the silken tofu chocolate mousse with maple syrup. The sugar recipes do look good though: poached pears with vanilla cashew cream, peanut and black sesame sweet dumplings and churros with dark chocolate dipping sauce – sigh!
What I particularly liked about the book
If this tofu lettuce tomato sandwich recipe is anything to go by, we’re all in for a fabulous treat.
The global nature of the recipes really appeals to me. I’m always keen to try vegetarian food from other cultures; they often have a long history of vegan or vegetarian eating and have much to teach us.
I’m particularly keen to try making the gyoza dumplings with black vinegar dipping sauce, the ba0 zi steamed buns and Vietnamese summer rolls. As well as food from the Far East, there are plenty of Indian, Mexican and Middle Eastern dishes as well as a few from Europe such as farinata, arancini and caesar salad.
The mix of cooked and raw recipes is a nice one. I’m rather wedded to my cooked food, but I do try and get something raw in each day and this book provides a few more ideas.
Raw pad thai is calling to me with its Asian flavours and sweet and sour sauce, as is sunomono, a cool and crisp cucumber salad with seaweed. I was interested to note a recipe for raw borsht. I’d come up with something similar a couple of months ago when trying to use up the beets from my beet kvass. Great minds think alike, obviously!
What I think could be improved on
My main quibble with this book is that it’s in paperback. I can see this being a keeper, which means I shall have a hard time stopping it from falling apart. I do try and look after my books, but it’s hard to keep a well used cookbook in good condition at the best of times and softbacks can be a touch too fragile.
There are a few ingredients that probably aren’t that easy to get hold of, such as probiotic powder to make coconut yogurt and raw nut cheese, but most are easily available.
Fresh Vegan Kitchen: delicious recipes for the vegan and raw kitchen / David & Charlotte Bailey. Published by Pavilion Books in paperback with an RRP of £12.99. ISBN – 9781911624073
Tofu Lettuce Tomato Sandwich
The secret to this most delicious tofu lettuce tomato sandwich is the smoked tofu. I’d never actually eaten smoked tofu before trying out this recipe. I say recipe, but it’s really an assembly job. Now I’m a convert. Fry it up and you have something that almost, dare I say it, resembles bacon. It’s also easy to buy now and is available in supermarkets as well as health food shops.
As per usual, I didn’t quite follow the recipe as given below. I went a little lighter on the coconut oil and used a teaspoon rather than a tablespoon to fry the smoked tofu in. It produced a delicious crispy result despite the reduced amount.
I went a little easier on the mayonnaise too. And of course, I had to use my own homemade vegan mayonnaise. I also swapped the sauerkraut for some carrot pickles and kohlrabi pickles as that’s what I had to hand. But I reckon a good sauerkraut would be fantastic and I really ought to get back into making it again. The book gives a recipe for this, of course.
So, I sandwiched the crispy smoked tofu in some crusty wholemeal bread along with mayonnaise, mustard, crunchy romaine lettuce, ripe tomatoes, carrot pickles and homegrown parsley. The authors describe this tofu lettuce tomato sandwich as a great brunch for lazy mornings. I made two large ones for lunch, one for CT and one for me and it was one of the best lunches we’d had in a while.
Other Vegan Sandwich Recipes You Might Like To Try
- Chickpea mayonnaise salad sandwich (gf) via Rhian’s Recipes
- Falafel & apple salad sandwich via Tinned Tomatoes
- Pulled jackfruit in a bun via Tin and Thyme
- Rainbow sandwich with air fried vegetables via Planet Veggie
- Spiced chickpea & carrot sandwich via Tinned Tomatoes
- Vegan cream cheese, spiced pickled beetroot & lettuce sandwich via Tin and Thyme
- Vegan tuna mayo sandwich via Veggie Desserts
- White bean & artichoke vegan sandwich via A Virtual Vegan
And for even more ideas take a look at these 31 healthy vegan lunch recipes.
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this tofu lettuce tomato sandwich, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like more vegan recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Tofu Lettuce Tomato Sandwich. PIN IT.
Tofu Lettuce Tomato Sandwich – The Recipe
Tofu Lettuce Tomato Sandwich (TLT Sandwich)
- 1 tbsp coconut oil or cooking oil of your choice
- 100 g ⅓ block smoked tofu – thinly sliced
- 2 thick slices of bread
- 1 tbsp vegan mayonnaise
- 1 tsp wholegrain mustard
- 2-3 leaves romaine lettuce – washed & shredded
- 2 tbsp sauerkraut
- 1 plum tomato – thinly sliced
- few sprigs flat-leaf parsley
- salt and pepper
- Heat the coconut oil in a frying pan over medium-high heat. Add the tofu and fry for a few minutes on each side until crisp.
- Lightly toast the bread and spread the mayonnaise on one pice and the mustard on the other.
- Put the lettuce on top of the mayonnaise, followed by the sauerkraut, tomato parsley and finally the tofu. Season with salt and pepper to taste and close the sandwich with the other slice of bread. Slice in half and enjoy.
I’m sharing this tofu lettuce tomato sandwich with #CookBlogShare, hosted this week by Monica over at Everyday Healthy Recipes.
Fresh Vegan Kitchen Giveaway
Closing date is Monday 20 August 2018
I was sent a copy of Fresh Vegan Kitchen to review. I was not expected to write a positive review and all opinions are, as always, my own. Thanks to my readers for supporting the brands and organisations that help to keep Tin and Thyme blithe and blogging.