Vegan BLT
A vegan BLT made with a maddeningly fragrant Basil chutney, ginger-garlic marinated and baked Tofu, green Tomatoes, and good old Lettuce, all in a whole wheat burger bun.
Course: Sandwich
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 6 sandwiches
Calories: 233kcal
For the basil chutney
- 1 cup basil leaves
- 1 tablespoon olive oil
- 1 jalapeno (or another green chili pepper)
- 1 clove garlic
- Salt to taste
For the spiced green tomatoes
- 1 large green tomato (Slice it in ¼-inch-thick ringsyou should have about six. If you are using bigger or smaller tomatoes, use less or more)
- ½ cup chickpea flour (besan)
- ¼ teaspoon cumin seeds , crushed
- ½ teaspoon cayenne
- ¼ teaspoon turmeric
- Salt to taste
For the tofu
- 16 oz extra firm tofu (cut into six slices)
- ½ teaspoon ginger powder
- 1 teaspoon garlic powder
- ¼ teaspoon turmeric
- Salt to taste
Prep the tofu
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.
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.
Make the tomatoes
Mix all the ingredients, except the tomatoes, and add enough water to make a pancake-consistency batter.
Heat a nonstick or cast-iron griddle. Spray with some oil.
Dip each tomato slice into the batter, coat evenly on both sides, and cook on the griddle until each side turns golden-brown.
Assemble the sandwich
Slit six whole-wheat buns down the middle. Slather each side with the basil chutney.
Layer on the tofu, tomato and lettuce.
Serving: 1sandwich | Calories: 233kcal | Carbohydrates: 32g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Sodium: 274mg | Potassium: 354mg | Fiber: 3g | Sugar: 6g | Vitamin A: 506IU | Vitamin C: 11mg | Calcium: 116mg | Iron: 3mg