Best with Perfectly Pickled Beets

Tofu Bacon, Pickled Beet & Avocado Sandwich

Prep Time: 10 minutes // Cook Time: 40 minutes Servings: 2

What to do

  1. Drain tofu and pat dry. Wrap in a clean towel or paper towel and set something heavy on top, like a cast iron skillet or a few cookbooks. Press for at least 30 minutes.
  2. Preheat oven to 375˚F and line a sheet pan with parchment paper.
  3. Using a very sharp knife, slice a block of tofu in half lengthwise. Then, turn each block on its side and slice into thin planks.
  4. In a small bowl, whisk together soy sauce, maple syrup, oil, liquid smoke, apple cider vinegar, onion powder, salt and pepper.
  5. Brush each side of the tofu generously with the marinade, and bake for 18 minutes, brushing on more marinade every 5-7 minutes.
  6. After 18 minutes, carefully use tongs to flip each piece of tofu bacon over. Brush on more marinade, then bake for another 18 minutes, applying more marinade every 5-7 minutes.
  7. After 18 minutes, flip once more and brush with any remaining marinade. Cook for additional 5 minutes, or until the bacon is crispy and browned. It might not look totally finished, but once it cools, it starts to harden up and get chewy/crispy. Don’t over-bake, otherwise it will start to burn.
  8. Spread hummus on one slice of bread, top with tofu bacon, pickled beets, avocado slices, microgreens and other slice of bread. Enjoy!

What you’ll Need

4 slices bread of choice

Love Beets Perfectly Pickled beets

¼ cup hummus

1 ripe avocado

½ cup microgreens

Tofu bacon:

14 oz extra firm tofu

1/3 cup low sodium soy sauce (or tamari)

3 tbsp maple syrup

3 tbsp neutral high heat oil (vegetable, peanut, safflower, etc)

4 tsp liquid smoke

1 tbsp apple cider vinegar

1 tsp onion powder

1/2 tsp black pepper

1/2 tsp salt