Vegan BLT

5 from 1 vote

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: sandwiches

Calories: 233kcal

Author: Vaishali · Holy Cow Vegan

Ingredients

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

For serving

6 burger buns

Instructions

Make the chutney

Place all ingredients in a blender and process to a fine paste. Add water if it's too thick.

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.

Nutrition