TOFU ‘BACON’ BLAT

PREP + COOK TIME 40 MINUTES (+ REFRIGERATION) SERVES 4

We’ve flipped the classic bacon, lettuce, avocado and tomato combo on its head, ditching the animal protein in favour of vegan-friendly tofu, which we’ve transformed with umami-rich flavours.

You’ll need to start this recipe a day ahead.

8 large slices seeded sourdough

rye bread, toasted

1 large avocado (320g),

mashed coarsely

½ cup (150g) vegan mayonnaise

2 medium heirloom tomatoes

(300g), sliced

8 butter lettuce leaves

TOFU ‘BACON’

375g extra-firm tofu

1 tablespoon white miso paste

1 tablespoon pure maple syrup

1 tablespoon tamari

1 teaspoon smoked paprika

1 tablespoon coconut oil, melted

1 Make tofu “bacon”.

2 Preheat oven to 220°C/

200°C fan.

3 Bake one tray of the tofu “bacon” for 20 minutes, turning tofu over halfway through cooking, or until crisp and golden. Reserve remaining tofu “bacon” (see cook’s notes).

4 Spread half the toast evenly with avocado and mayonnaise.

Top with tofu “bacon”, tomato and lettuce; season. Sandwich with remaining toast.

TOFU ‘BACON’

Place tofu on a small wire rack over a deep-sided oven tray; cover tofu with a small piece of baking paper and another oven tray. Place cans of food on top to weight, then refrigerate for 1 hour to drain. Pat tofu dry with paper towel and slice thinly lengthways. Divide between two large oven trays lined with baking paper. Combine remaining ingredients in a small bowl; season with black pepper. Brush both sides of tofu with miso mixture. Cover and refrigerate overnight.