This loaded vegan, gluten-free 'Bacon', 'Lettuce', 'Tomato'+ Sandwich will keep you feeling full and satisfied throughout your daily tasks and to-dos. I use whole, real and fresh plant-based ingredients to make this monster of a sandwich! Dehydrated coconut bacon, tofu egg, avocado, and all the extras! It's packed full of nutrition while remaining simple and easily digestible - supporting a healthy lifestyle!
Vegan I Gluten-Free
Serves: 1
Time: 8 hours dehydrating time + 25 minutes
Coconut Bacon
Meat of 1 young coconut*
1 tsp. liquid smoke (optional)
1/2 tsp. cumin
1/2 tsp. smoked paparika
1/4 tsp. chili powder
Salt & pepper, to taste
Tofu 'Egg'
6 - 8 ounces tofu, crumbled
1 tsp. black salt
1/2 tsp. turmeric
1/4 tsp. black pepper
2 slices of bread (homemade or gluten-free)
1/2 avocado, sliced
1 tomato, sliced
Leafy greens
Vegan cheddar cheese (always read ingredients)
*Use a young coconut where the 'meat' is more jelly consistency. Open the coconut with a machete or large knife. See tutorial video HERE!
To make the coconut bacon - Clean your coconut meat so there is no wood chips or pieces of shell. Slice the coconut 'meat' into 1 -2 inch thick strips.
Add your coconut slices to a bowl and mix with the spices. Stir to evenly coat.
Place the marinated coconut bacon strips on a lined dehydrator rack. Dehydrate for 6 - 8 hours, until the moisture has reduced.
To make the tofu 'egg' - crumble your tofu block into a bowl. Mix with the remaining spices.
Heat a large skillet with 1 tbsp. olive oil. Once hot, add your tofu mixture. Heat until golden browned. Stir occasionally, 5 - 7 minutes.
To prepare the sandwich - Prep your remaining ingredients. Toast your bread to your liking.
Add all ingredients to your sandwich in layers.
Enjoy warm or store leftovers 1 day in the fridge.
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