The TLT (Tofu-Lettuce-Tomato)
by Christine Knight
I hesitate to call this a recipe, but it made me smile on a Monday evening.
125g smoked tofu, sliced 1cm thick (I used Engine Shed tofu)
2 thick slices granary bread
½ avocado, thinly sliced
2 tbs good-quality mayonnaise (use vegan mayo if you prefer)
Small handful basil leaves
1 small tomato, thickly sliced
Red onion, very thinly sliced, to taste
Small handful thickly shredded cos (romaine) lettuce
Freshly ground black pepper
Preheat a non-stick griddle pan on high heat, and brush the tofu slices on both sides with a little olive oil. When the pan is very hot, put the tofu on to grill for a few minutes on either side.
Meanwhile, lightly toast the bread. When it’s ready, arrange the avocado on one slice of toast, and cover this with half the mayonnaise. Grind over some pepper and gently press the basil leaves into the mayo. Layer on the tomato slices, red onion slivers, griddled tofu and lettuce. Finally, spread the remaining mayonnaise on the second slice of toast to top the sandwich.