Vegan BLT
Vegan BLT (Basil, Lettuce, Tofu and Green Tomato) Sandwich
Course: Sandwich
Cuisine: American
Author: Vaishali Honawar
Ingredients
  • For the Basil Chutney:
  • 1 cup basil leaves
  • 1 tbsp olive oil
  • 1 jalapeno or other green chili (I used half a habanero for the wonderful flavor).
  • 1 clove garlic
  • Salt to taste
  • For the Indian-spiced Green Tomatoes:
  • 1 large green tomato. Slice it in 1/4-inch-thick rings (you should have about six. If you are using bigger or smaller tomatoes, use less or more)
  • 1/2 cup garbanzo bean or chickpea flour (besan)
  • 1/4 tsp cumin seeds , crushed
  • 1/2 tsp red chilli powder , like cayenne or, for less heat, paprika
  • 1/4 tsp turmeric
  • Salt to taste
  • For the Tofu:
  • 1 block of extra firm tofu. Press our all the water you can by swaddling it in a paper napkin or cheescloth , then placing it in a strainer with a weight on it, like a saucepan. Leave it alone for at least 2 hours or longer, for most of the water to strain out. Slice horizontally to get three slices, and then halve each slice to get six slices.
  • 1 tbsp ginger juice (Grate ginger, place in a strainer, and press out the juice)
  • 1 tsp garlic powder
  • 1/4 tsp turmeric
  • Salt to taste
Instructions
  1. Make the chutney:
  2. Place all ingredients in a blender and process to a fine paste. Add water if it's too thick.
  3. Prep the tofu:
  4. Mix the ginger juice, garlic, turmeric and salt in a deep dish. Place the tofu slices in the marinade, turn over, and let them sit there for at least 30 minutes.
  5. Spray oil in a baking dish. Place the tofu slices, a few centimeters apart, in it and bake in a preheated 400-degree oven for at least 30 minutes or until the tofu feels firm on the outside.
  6. Cook the tomatoes:
  7. Mix all the ingredients, except the tomatoes, and add enough water to make a pancake-consistency batter.
  8. Heat a nonstick or cast-iron griddle. Spray with some oil.
  9. Dip each tomato slice into the batter, coat evenly on both sides, and cook on the griddle until each side turns golden-brown.
  10. Assemble the sandwich:
  11. Slit six whole-wheat buns down the middle. Slather each side with the basil chutney.
  12. Layer on the tofu, tomato and lettuce.
  13. Eat.