Korean-Inspired TLT with Pickled Veggies and Spicy Mayo is a unique twist on a classic BLT, and after you give this version a try we won’t be surprised if this is your new favorite! Protein-rich tofu is marinated with lots of garlic and ginger, slathered with spicy Korean-inspired mayo, and piled high with pickled veggies, making this sandwich balanced with plenty of nutrients and lots of meaty flavor that is worthy of the title TLT!
Yields2 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins
Ingredients
Marinated Tofu
2tbsporganic tamari (reduced-sodium, or coconut aminos)
1tbspsherry vinegar (or red wine vinegar)
¼tspgarlic powder
¼tspginger powder
½tspsesame seeds (white or black)
7ozorganic tofu (firm or extra firm, sliced into thin strips, see Chef’s Notes)
Spicy Mayo
7ozorganic tofu (firm or extra firm, drained)
2tbsplemon juice (freshly squeezed)
2tsporganic apple cider vinegar
½tspmustard powder
2tspmaple syrup (or date paste, link in Chef’s Notes)
½tspsalt (optional)
2tspgochujang (or hot sauce of choice)
Assemblings
4slices of organic whole grain bread (or leafy greens (organic collard greens, kale, romaine, or Swiss chard))
2pieces of leafy greens (if not using as wraps)
2slices of organic tomato (sliced)
1batch of Pickled Red Onions (link in Chef’s Notes)
2tbspcilantro ((optional) chopped)
Directions
1
Marinate tofu: add all marinade ingredients to a shallow dish (like a pie dish) and mix together well. Add the sliced tofu. Coat both sides of the tofu with a pastry brush. Let sit for 30 minutes or overnight.
2
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
3
Spread the tofu out evenly on the baking sheet. Bake for 20 minutes, flipping halfway through.
4
Meanwhile, make the Spicy Mayo: Add all the ingredients to a blender and blend until smooth. Set aside.
5
Assemble the sandwiches: Spread 1–2 tablespoons of the mayo on top of all four toasted whole-grain bread slices (or on top of leafy greens, see Chef’s Notes).
6
Add leafy greens to two slices of the toasted bread, if using bread.
7
Add 2–4 pieces of tofu on top of the leafy greens.
8
Add a slice of tomato and 2–3 forkfuls of Pickled Red Onions on top of the tofu.
9
Sprinkle cilantro on top, if desired.
10
Place the other slice of bread on top of each slice with all of the assemblings, or fold your leafy green wrap in half, and enjoy!
Chef's Notes
Press the tofu
If you want the tofu to be firm and crispy when you bake it then you’ll want to press the water out of it at least an hour before you cook it. Wrap the tofu in paper towels or a clean tea towel and set something heavy on top of it, like a cast iron pan or a few heavy books. Let it press for about an hour if possible.
Notes about the tofu
For this recipe, you’ll want to purchase a 14-ounce package of tofu. You’ll use half for the baked tofu and half for mayo.
Slice the tofu into strips approximately 4 inches in length, 2 inches in width, and ¼ inch thick.
Flour-Free
Use leafy greens, like organic collard greens, kale, romaine, or Swiss chard, as your wrap instead of bread.
Prep Ahead
Marinate the tofu ahead of time and store in an airtight container in the refrigerator overnight or for up to 48 hours before making this recipe.
Make the Spicy Mayo ahead of time and store in an airtight container in the refrigerator for up to 5 days before making this recipe.
Make the Pickled Red Onions ahead of time and store in an airtight container in the refrigerator for up to one month.
Whole Food Sweetener
Use date paste in place of maple syrup.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Marinated Tofu
2tbsporganic tamari (reduced-sodium, or coconut aminos)
1tbspsherry vinegar (or red wine vinegar)
¼tspgarlic powder
¼tspginger powder
½tspsesame seeds (white or black)
7ozorganic tofu (firm or extra firm, sliced into thin strips, see Chef’s Notes)
Spicy Mayo
7ozorganic tofu (firm or extra firm, drained)
2tbsplemon juice (freshly squeezed)
2tsporganic apple cider vinegar
½tspmustard powder
2tspmaple syrup (or date paste, link in Chef’s Notes)
½tspsalt (optional)
2tspgochujang (or hot sauce of choice)
Assemblings
4slices of organic whole grain bread (or leafy greens (organic collard greens, kale, romaine, or Swiss chard))
2pieces of leafy greens (if not using as wraps)
2slices of organic tomato (sliced)
1batch of Pickled Red Onions (link in Chef’s Notes)
2tbspcilantro ((optional) chopped)
Directions
1
Marinate tofu: add all marinade ingredients to a shallow dish (like a pie dish) and mix together well. Add the sliced tofu. Coat both sides of the tofu with a pastry brush. Let sit for 30 minutes or overnight.
2
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
3
Spread the tofu out evenly on the baking sheet. Bake for 20 minutes, flipping halfway through.
4
Meanwhile, make the Spicy Mayo: Add all the ingredients to a blender and blend until smooth. Set aside.
5
Assemble the sandwiches: Spread 1–2 tablespoons of the mayo on top of all four toasted whole-grain bread slices (or on top of leafy greens, see Chef’s Notes).
6
Add leafy greens to two slices of the toasted bread, if using bread.
7
Add 2–4 pieces of tofu on top of the leafy greens.
8
Add a slice of tomato and 2–3 forkfuls of Pickled Red Onions on top of the tofu.
9
Sprinkle cilantro on top, if desired.
10
Place the other slice of bread on top of each slice with all of the assemblings, or fold your leafy green wrap in half, and enjoy!
Notes
Korean-Inspired TLT with Pickled Veggies and Spicy Mayo
