Last month when I was in Los Angeles, I ate at a few vegetarian and vegan cafes with really interesting, inspired dishes (cauliflower grits! adzuki bean bacon!). I thought to myself, Man LA is creative. I never see this level of innovation in Seattle these days — but then I had to remind myself that since having Oliver we rarely go out to eat (or at least, out of our neighborhood), so it’s likely happening. We’re just not witness to it (at the moment, anyway). I keep a little journal while traveling, jotting down ideas for recipes and the like, and while I thought I’d work on that adzuki bean bacon for you, I also wanted to write about something you could make in your kitchen tonight (or, at the very least, this weekend) that wouldn’t be a big to-do. Something that would tease us all with hints of warmer weather and that wouldn’t need much explanation or preface: a classic BLT sandwich with a vegetarian twist.
Innovation, explanation and preface is always exciting when traveling: being in new neighborhoods, restaurants and kitchens and learning how other people interpret and use ingredients and spices is one of the things I love about getting out of town. But at home, after a normal day of work and puzzling over what to feed Oliver, innovation is rarely what I’m looking for. So I thought I’d honor that today and leave the kitchen wizardry for later, instead focusing on a versatile avocado spread you can use on everything (trust me), and a sweet and smoky baked tofu that’s happily tucked into wraps and sandwiches or scattered atop salads or grain bowls.
People can be very particular about their BLT’s, and I realize swapping in tofu here isn’t for everyone. I do happen to eat and love bacon, but a healthier option with a big hit of plant-based protein is a nice way to usher in some easy spring cooking. And while many insist on calling this “tofu bacon” to really grab at that “B” in the “BLT,” I’m going to resist for today and just call it what it is: really good baked tofu.
To make these sandwiches feasible on a weeknight, plan to do a few of the elements in advance. I make (and always double) the avocado spread and it lasts in the fridge a good four days, and I always bake the tofu the day before so I don’t have to bother with measuring out the marinade ingredients — plus the tofu takes at least two hours to marinate, so if you do it the night before you’re golden.
I think these sandwiches are best served room temperature, but Sam happens to like them cold straight out of the refrigerator (so if we have leftovers, he loves to take one for lunch). We did a lot of on-the-go lunches and easy (and often kind of haphazard) spring cooking the past few weeks as we spent time in Hawaii for our first family vacation. I’m really looking forward to telling you more about that trip and was up late last night organizing our photos, but until then, I hope these sandwiches tide you over and inspire some spring cooking in your own kitchen.
The key to a great vegetarian BLT sandwich is using sandwich bread you’re excited about, and being extremely generous with the avocado spread. As for baking up great tofu, be sure to look for extra-firm tofu and, while many people will have you marinating the tofu in a freezer bag, I find that even the firm tofu is quite delicate and for that reason I like to marinate it in a single-layer in a baking dish. Feel free to double the tofu recipe to have extra on hand for salads, grain bowls, wraps or sandwiches throughout the week. Oh, and the avocado spread, too. You can’t have too much of the stuff.
Note: The baked tofu does take a minimum of two hours to marinate, so just be sure to plan accordingly.
For Baked Tofu:
For Creamy Avocado Basil Spread
Wrap the tofu in a few layers of paper towels, and lay on a plate. Place another plate on top of the wrapped tofu and put something heavy (a can of tomatoes works great) on top to weigh it down. Let stand for 20-30 minutes to help drain the tofu of excess liquid.
In a small mixing bowl, whisk together the nutritional yeast, soy sauce, Sriacha, maple syrup, rice vinegar, water, smoked paprika, garlic powder, onion powder, and pepper.
Unwrap the tofu and, using a dry paper towel, wipe it dry. Slice the tofu into relatively thin 1/4-inch slices (depending on how your tofu is packaged, you should yield about 10-12 slices) and lay flat in a single layer in a baking dish. Pour the marinade over the tofu and gently spread so each slice is covered. Refrigerate for at least 2 hours, or up to 8 hours.
Preheat the oven to 375 F. Line a baking sheet with parchment paper or a silicone baking mat. Leaving behind any excess marinade/liquid, place tofu slices on the prepared baking sheet in a single layer and bake for 15 minutes. Flip tofu slices and bake an additional 15 minutes; the tofu will firm up a bit as it cools.
While the tofu is baking, make the avocado sauce: scoop the avocado, garlic, mayonnaise, lemon juice, salt, black pepper and cayenne pepper into the bowl of a food processor or blender. Process until smooth. Add the basil leaves and pulse until well combined (it’s ok if there are little bits of basil visible in the spread).
To assemble the sandwiches: toast the bread. Spread a thick layer of avocado spread on the top of each slice. Lay a few slices of tofu on one slice of the bread, spread avocado spread on top of that tofu layer, and lay another layer of tofu slices on top of that. Top with a few slices of tomato and two slices of Bibb lettuce and place one of the remaining slices of bread on top, avocado side down. Repeat with the second sandwich. If you like, carefully slice the sandwich in half with a good serrated knife.
On Monday our little family of three is headed to the airport at 6 am to board our first with-baby cross-country trip. We'll be visiting Sam's family in New Jersey for a few days, then renting a car and driving over to meet up with my family at my mom's lake house in the Adirondacks. Sam's younger sister and her kids have yet to meet Oliver; my grandpa has yet to meet him, and Oliver has yet to take a dunk in a lake, see a firefly, or spend quality time with energetic dogs -- of which there will be three. A lot of firsts. This week my family has been madly texting, volunteering to make certain meals or sweets on assigned days while we're at the cabin and it got me thinking about really simple, effortless summer desserts -- in particular, ones that you can make while staying in a house with an unfamiliar kitchen and unfamiliar equipment and still do a pretty bang-up job. I think fruit crisp is just that thing.
Somehow, in what seems to have been a blink of an eye, we have a six month old baby. In some ways I can't remember a time we didn't have an Oliver, and in other ways it's all a blur broken up by a few holidays (a Thanksgiving thanks to grocery store takeout, and our very first Christmas in Seattle), a few family visits, a one-day road trip to Portland, a birthday dinner out, a birthday cake, weekend drives to nowhere in particular, swimming at the pool with Oliver, weekly get-togethers with our parent's group, doctor's visits, hundreds of walks around the neighborhood, hundreds of cups of coffee, dozens (or more?) of scoops of ice cream. Most of the worrying about keeping a baby alive has made way for other concerns, and Oliver's need for constant stimulation or soothing walks and car rides has been traded for stretches of time playing with a new toy or checking out his surroundings. In truth, it's thanks to that tiny bit of baby independence that this humble, summery cake came to be in the first place. So we've all got an Oliver to thank for that. Or, really, we have a Yossi Arefi to thank, as it's from her beautiful new cookbook that I've bookmarked heavily and am eager to continue exploring.
We walked to the library last week and I had a strange realization standing in line watching Sam check out his usual massive stack of books: Will I ever have the time to read stacks of books again? I used to be much more of a reader than I am today -- a fact I'm not at all proud of. But when evening rolls around and the more formal workday ends, I find emails and other odds and ends creep in. Walking home from the library, I began obsessing over free time for reading, asking Sam if we'd ever be those two old people who study bird manuals and can recognize birds on walks. I want to have the time to read bird manuals someday. For now though, we're young and we're working a lot. We did sneak away on that one-night camping trip I told you about, and cooked some interesting, haphazard meals which I hope to share with you soon. For now though, for summer: a strawberry dessert recipe.
Much like friends, types of Sunday mornings, or books -- there are many different kinds of desserts. Sometimes you may be in the mood for a light French cake piled high with summer fruit. Other days, a thick slice of fragrant pound cake will do. And then there are those days when you crave a rich chocolate mousse that you share after a night of good conversation and a little too much wine. But let's be honest. When it comes right down to it, the most basic and unassuming dessert of all is sometimes the only one that will do. A good and simple affair. Vanilla ice cream. So I want to talk about that today--about a dessert that withstands the test of time, that will always be there for you. A dessert that is far from trendy, that doesn't play favorites or trick you into thinking it's something that it's not. It's a good foundation. A solid beginning.
[ Pie. if you've been around here much in the last few months, you know that I make pie. A lot of pie. And I'm particularly excited to share this pie with you today because it helped me break out of a rut. A pie rut. A baking rut. A Marge inspiration rut.