Recipe Ultimate TLT with Avocado
Yep, the rumours are true: You can make tofu taste like literally anything. We highly recommend the overnight marinade to achieve this smoky, sweet, salty flavour. It’s worth the patience!
You will need
Makes 2
- 1/2 cup soy sauce
- 1/2 cup maple syrup
- 2 teaspoons liquid smoke
- 200 g firm tofu, sliced into thin rectangular strips
- 1 tablespoon rice bran or grapeseed oil, for pan-frying
- 1 ripe avocado
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon salt
- 2 Turkish bread rolls, split open
- 2 tablespoons vegan mayonnaise*
- 1 ripe tomato, sliced
- 4 leaves cos lettuce
Directions
-
Step 1
In a bowl or airtight container, combine soy sauce, maple syrup, liquid smoke and 1/2 cup water. Submerge the tofu strips in the marinade, then cover and refrigerate for at least 2 hours, or overnight if possible.
-
Step 2
Heat the oil in a frying pan over high heat. Add the tofu strips, along with 2–3 tablespoons of the marinade. Cook for 2–3 minutes, then flip the strips over and cook until the marinade has been absorbed, and the tofu is browned and crispy on both sides. Voilà, you’ve made facon!
-
Step 3
Mash the avocado in a bowl with lemon juice and salt.
-
Step 4
To assemble your epic TLTs, spread the mashed avocado on each Turkish roll, then add the crispy tofu strips, and mayonnaise to taste. Top them off with tomato slices and lettuce leaves, then carry those rolls to the table like the champion you are.
Variation
*Feeling confident? Try making your own mayo with this recipe, minus the basil leaves!
Hot tip!
If you don’t have time to marinate the tofu for 2 hours, add some extra marinade to the pan when cooking the tofu.
More breakfast & brunch recipes
Directions
15 mins to prep
10 mins to cook
-
Step 1
In a bowl or airtight container, combine soy sauce, maple syrup, liquid smoke and 1/2 cup water. Submerge the tofu strips in the marinade, then cover and refrigerate for at least 2 hours, or overnight if possible.
-
Step 2
Heat the oil in a frying pan over high heat. Add the tofu strips, along with 2–3 tablespoons of the marinade. Cook for 2–3 minutes, then flip the strips over and cook until the marinade has been absorbed, and the tofu is browned and crispy on both sides. Voilà, you’ve made facon!
-
Step 3
Mash the avocado in a bowl with lemon juice and salt.
-
Step 4
To assemble your epic TLTs, spread the mashed avocado on each Turkish roll, then add the crispy tofu strips, and mayonnaise to taste. Top them off with tomato slices and lettuce leaves, then carry those rolls to the table like the champion you are.
Variation
*Feeling confident? Try making your own mayo with this recipe, minus the basil leaves!
Hot tip!
If you don’t have time to marinate the tofu for 2 hours, add some extra marinade to the pan when cooking the tofu.
You will need
Makes 2
- 1/2 cup soy sauce
- 1/2 cup maple syrup
- 2 teaspoons liquid smoke
- 200 g firm tofu, sliced into thin rectangular strips
- 1 tablespoon rice bran or grapeseed oil, for pan-frying
- 1 ripe avocado
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon salt
- 2 Turkish bread rolls, split open
- 2 tablespoons vegan mayonnaise*
- 1 ripe tomato, sliced
- 4 leaves cos lettuce