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This sandwich is a riff on the classic BLT or BLAT if you’ve ever been to a trendy cafe in Australia. I fried up some smoked tofu to replace the ‘Bacon’ and combined it with red cabbage sauerkraut, avocado and tomato slices on gluten-free sandwich bread. Together all the elements come together to make a sandwich just as satisfying as the title ‘vegan BRAT’. You can find recipes for GF sandwich bread, vegan mayo and red sauerkraut on the site.
ingredients
4 slices gluten-free sandwich bread or your bread of choice
200g smoked tofu, if gluten-free make sure your tofu is gf
glug olive oil
½ a ripe avocado, stone removed and thinly sliced
2 Tbsp. vegan mayo
generous scoop red sauerkraut
1 tomato, thinly sliced
salt and pepper to taste
process
Cut the tofu into long thin slices and fry on medium heat with olive oil until crisp on both sides (if the tofu is sticking to the pan, most likely it needs to cook for longer – you want it to be crispy so be patient).
Lightly toast the bread and spread mayo on one side of each piece. Divide the tomato, avocado, tofu and sauerkraut between each sandwich and season to taste.
Did You Make This Recipe?
I would love to hear how it went! Tag me on Instagram at @blue_border.
