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.
This past week we've had quite a heat wave in Seattle. I've been getting into the bakery early in the mornings so as to avoid the afternoon heat + hot oven combination, and it turns out the upstairs of our new house is quite a little hot box. I bought some aggressive blinds and a new fan and am hoping both will help cool things down a bit. The wool blanket is in the linen closet for the season, and Sam's been making iced tea like it's his job. Summer has arrived! A few nights ago, the thought of actually doing much real cooking seemed a bit overwhelming, so I figured it was time to dig out the ice cream maker and get to work. I'd wanted to do something with the beautiful strawberries we have in the markets right now, but it seems every time I get a little pint it's gone before I have the chance. They are just so incredibly sweet, and it seems a shame to do anything other than eat them right out of the container, preferably while sitting on the Moroccan picnic blanket you brought back from honeymoon on the lawn in your new backyard trying not to stress out about the incredible, insurmountable number of weeds. So. Many. Weeds. But cherries: somehow the bag of cherries made it safely through the weekend, so I set about to find a great cherry ice cream recipe.
When you have an eight month old baby, making social plans can be hard. Especially in the evenings. When I was pregnant, I read Bringing up Bebe and one of the big premises of the book is how the French feel strongly that babies and children can fit into your lives and that you shouldn't have to change and alter everything to accommodate them. I remember reading the book and thinking: YES! Life will be just as it was, except we'll have a small baby in tow. Obviously a few things would likely be different, but I didn't want to change our routines, change the way we cooked or approached time off together, or see our friends any less. Well of course I'm the fool. Or at the very least, I'm not as French as I thought I was. Today, we very much schedule things around Oliver's nap schedule and bedtime, but thankfully we have a lot of other friends with kids who get it. Friends who make homemade cookies, own ice cream businesses, and have really great taste in music. Friends who host the kind of occasion that warrants homemade hot fudge sauce and eating dessert first.
We're back! After a restful few days in Lake George, I ended up flying home while Sam spent a little time with his family in New Jersey and a few days in New York City by himself before taking the train all the way back to Seattle (a solid four day journey). If you know Sam, this isn't surprising; he loves trains. When he's gone, I quickly revert back to my single gal days of eating veggie quesadillas for dinner (over and over) and staying up working later than I'd like. We would talk on the phone often as Sam would narrate his very full days in New York City and the stops and layovers he had while on the train. After a few days of me lamenting the fact that I wasn't there to experience it all with him, he encouraged me to ditch the quesadillas and do something special for dinner. See a movie. Go to the museum for just an hour. In short: I needed to get better at dating myself.
I received The Sprouted Kitchen Bowl + Spoon cookbook in the mail not long before we moved to our new house, and I remember lying in bed and bookmarking pages I was excited to try but also feeling overwhelmed with where to start: the truth is that this summer has been a relatively low-inspiration / low energy time in the kitchen for me. I'd been chalking it up to pregnancy but when I think back and if I'm honest with myself, my cooking style tends to be very easy and produce-driven during these warmer months. I rarely break out complicated recipes, instead relying on fresh tomatoes and corn or zucchini and homemade pesto to guide me. But last night I cracked open Sara's book and pulled out a few peaches I've had sitting on the counter, fearing their season may be nearing its end. This morning as I was making coffee, I sliced up the peaches, toasted the pecans and churned away -- having a bite (or maybe two) before getting it into the freezer to firm up.