These Vegan Biscuit BLT’s with Tofu Bacon are my new favourite way to switch up the classic BLT on toast. I have been on such a biscuit kick lately for strawberry shortcake (recipe in my first cookbook) as well as breakfast sandwiches. I decided we needed another recipe on the blog to make use of biscuits… enter: Vegan Biscuit BLT’s with Tofu Bacon. Homemade fluffy, buttery biscuits, layered with smoky maple tofu “bacon”, greens and tomato. I added a sweet chili mustard, but feel free to do the classic mayo as well. These biscuit sandwiches are the ultimate comfort food that are sub and easy to make, and completely addicting!
Homemade tofu bacon:
Making your own vegan bacon with tofu is actually super easy. All you have to do is press the firm tofu to remove excess moisture -I just use a clean dish towel. Then, let it sit in a simple marinade of soy sauce, smoked paprika and maple syrup. It will soak up all that good flavour quickly because we pressed it. Then, fry in a pan until crispy on the edges. Its so delicious and works well not only on these biscuit BLT sandwiches, but also on pasta, salad, other types of sandwiches and burgers!
The biscuits are just my simple extra-flaky cheddar buttermilk biscuit recipe without the cheddar! Of course, you can add cheddar if you like, it would be so delicious! I made them sort of “rustic” by forming them into round biscuits by hand so they are uneven and sort of messy looking, but you can roll them out and cut into even biscuit shapes if that’s more your style.
Sweet and smoky tofu bacon BLT sandwiches on homemade flaky, buttery vegan biscuits.
12 oz of tofu (1 regular block) sliced into 12 strips
3 tbsp soy sauce
3 tbsp maple syrup
3 tbsp water
2 tsp smoked paprika
oil for frying
1/2 cup unsweetened original nondairy milk
1 tsp white vinegar
1–1/4 cups all-purpose flour, plus extra for dusting
2 tsp baking powder
1 tsp sugar
1/2 tsp salt
1/4 cup cold vegan butter
4 tbsp sweet chilli mustard, mayo or other sauce of choice
8 slices of tomato
2 cups mixed greens or lettuce
Preheat oven to 425 F. Line a baking sheet with parchment paper.
Make the biscuits: Mix together the nondairy milk and vinegar and set aside (this is your vegan buttermilk).
In a large mixing bowl add the flour, baking powder, sugar and salt and mix until combined.
Cut or grate butter with a cheese grater into very small pieces. Combine with the flour mixture by hand or with a pastry blender until incorporated into a crumbly mixture that resembles wet sand. Add the buttermilk, stirring with a wooden spoon until just combined.
Use hands to form 4 biscuits approximately 3 inches in diameter. Place on prepared baking sheet. Bake in preheated oven for 12 minutes, until starting to turn golden brown on top. Remove from oven and let cool.
Make the tofu bacon: Press tofu strips with a clean dish towel or paper towel to remove excess moisture. In a shallow bowl or container, mix together soy sauce, maple syrup, water and smoked paprika. Add tofu strips and submerge. Let sit about 5 minutes.
To a large frying pan on medium heat, add a drizzle of oil. Fry tofu strips a few minutes per side, until starting to crisp.
Assemble the BLTs: Slice biscuits in half and add sweet chilli mustard, mayo or other sauce of choice. Add 3 strips of tofu bacon to each, followed by 2 slices of tomato and a small handful of greens. Enjoy!
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