The Australian Women’s Weekly Food Magazine - - Lifestyle Vegetarian -

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


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.


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.

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