Vegan Summer BLT

26 INGREDIENTS • 10 STEPS • 50MINS

Vegan Summer BLT

Bite into the essence of summer with a Vegan BLT, layering crispy tofu bacon and lush avocado with vine-ripened tomatoes and a homemade basil aioli on soft, pillowy bread. This plant-based delight captures classic BLT flavors with a refreshing, compassionate twist.
Love This Recipe?
Bite into the essence of summer with a Vegan BLT, layering crispy tofu bacon and lush avocado with vine-ripened tomatoes and a homemade basil aioli on soft, pillowy bread. This plant-based delight captures classic BLT flavors with a refreshing, compassionate twist.
author_avatar
Gordon Ramsay
Born in Scotland and raised in Stratford-upon-Avon, England, Gordon Ramsay trained with top chefs and opened successful restaurants worldwide. He's also a global TV star with shows like Next Level Chef, Hell’s Kitchen, and MasterChef.
https://www.gordonramsay.com/

50MINS

Total Time

Ingredients

Servings
1
us / metric
Crispy Bacon Strips
Sriracha
2 Tbsp
Sriracha
Nutritional Yeast
3 Tbsp
Nutritional Yeast, divided
Granulated Garlic
1 1/2 Tbsp
Granulated Garlic
Cayenne Pepper
1/2 tsp
Cayenne Pepper
Smoked Paprika
1 1/2 Tbsp
Smoked Paprika
Liquid Smoke
2 tsp
Liquid Smoke
optional
Maple Syrup
4 Tbsp
Maple Syrup
Soy Sauce
3 Tbsp
Soy Sauce
or tamari
Vegan Butter
4 Tbsp
Vegan Butter, melted
Water
3 Tbsp
Water
Freshly Ground Black Pepper
1/2 tsp
Freshly Ground Black Pepper
Extra Firm Tofu
3 oz
Extra Firm Tofu, pressed
pressed overnight
Rice Paper Wrapper
9 sheets
Rice Paper Wrappers
Square rice paper may be substituted for traditional round spring roll wrappers, simply trim round edges to create rectangular bacon-like strips.
Vegetable Oil Cooking Spray
1 can
Vegetable Oil Cooking Spray
Or avocado cooking spray
Summer Basil “Aioli”
Vegan Egg Yolk Mix
1/2 cup
Vegan Egg Yolk Mix
or if unavailable substitute with ¼ cup aquafaba.
Avocado Oil
3/4 cup
Avocado Oil
or grape seed oil
Dijon Mustard
2 tsp
Dijon Mustard
Garlic Paste
2 tsp
Garlic Paste
about 2 cloves grated
Fresh Basil
2 Tbsp
Fresh Basil, chopped
Lemon
1
Lemon, zested, juiced
For zesting and juicing
Kosher Salt
to taste
Kosher Salt
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
For the Sandwiches
Brioche
1 loaf
Brioche
or pain de mie bread
Butter Lettuce
1 head
Butter Lettuce
cleaned and leaves separated
Heirloom Tomato
2
Heirloom Tomatoes
Avocado
1
Avocado, pitted, peeled, sliced
Love This Recipe?
author_avatar
Gordon Ramsay
Born in Scotland and raised in Stratford-upon-Avon, England, Gordon Ramsay trained with top chefs and opened successful restaurants worldwide. He's also a global TV star with shows like Next Level Chef, Hell’s Kitchen, and MasterChef.
https://www.gordonramsay.com/

Cooking Instructions

Hide images
step 1
Make the “bacon”: Preheat the oven to 375˚F (190˚C) and prepare a baking sheet with a rack and parchment paper. Spray baking rack with Vegetable Oil Cooking Spray (1 can) and set aside.
step 2
Prepare marinade - whisking together Sriracha (2 Tbsp) 2 tablespoons Nutritional Yeast (3 Tbsp) Granulated Garlic (1 1/2 Tbsp) powder, Cayenne Pepper (1/2 tsp) Smoked Paprika (1 1/2 Tbsp) Liquid Smoke (2 tsp) Maple Syrup (4 Tbsp) Soy Sauce (3 Tbsp) Vegan Butter (4 Tbsp) and Water (3 Tbsp) Season mixture with Freshly Ground Black Pepper (1/2 tsp)
step 3
Place Extra Firm Tofu (3 oz) in a bowl and using hands crumble tofu into pea-size pieces. Season with remaining nutritional yeast and 3 tablespoons of marinade. Set aside.
step 4
Prepare bacon strips, using sharp kitchen shears, cut Rice Paper Wrappers (9 sheets) into 1½ inch-wide (4 cm) strips. Pour remaining marinade into a shallow baking dish and working with a few “bacon” strips at a time, dip rice paper into marinade.
step 5
Flip to coat and once pliable remove and place on the prepared baking sheet. Scatter with tofu to resemble the “fat” of the bacon strips.
step 6
Top with another bacon strip, pressing with your fingers to fuse together into a strip. Re-dip in marinade as needed. Repeat with remaining strips.
step 7
Bake bacon strips in the oven for 10-12 minutes, flipping halfway through. Gently scrunch strips with your fingers to create curly bacon, continue to bake for another 10-12 minutes or until bacon is crispy and amber brown. Brush strips with more marinade as needed if they start to dry out too much.
step 8
Prepare basil aioli - placing “whisked yolks” aka Vegan Egg Yolk Mix (1/2 cup) in a blender (or food processor). With the motor running, slowly stream in Avocado Oil (3/4 cup) until yolks begin to thicken. Season with Garlic Paste (2 tsp) Dijon Mustard (2 tsp) Fresh Basil (2 Tbsp) Lemon (1) zest, a big squeeze of lemon juice, Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste)
step 9
Slice Brioche (1 loaf) into 1-inch (2½ cm) thick slices and toast in a toaster or in a pan with butter. Slice Heirloom Tomatoes (2) into ¼inch (19mm) thick slices and season with salt and pepper.
step 10
To build - slather toasted bread with aioli, Butter Lettuce (1 head) seasoned tomato, crispy bacon strips, and top with Avocado (1) slices. Serve alongside crunchy potato chips for the perfect summer lunch any time of day.
step 10 To build - slather toasted bread with aioli, Butter Lettuce (1 head) seasoned tomato, crispy bacon strips, and top with Avocado (1) slices. Serve alongside crunchy potato chips for the perfect summer lunch any time of day.

RECIPES TAG

Lunch
Snack
Healthy
Shellfish-Free
Vegan
Vegetarian
Tofu & Tempeh
Vegetables
top