Vegan BLT sandwich with oven-roasted tomatoes and vegan dill mayo

Ingredients

• 4 slicessourdough bread
• 2tomatoes
• 15 ml (1 tbsp)olive oil
• 1 clovegarlic
• 60 ml (4 tbsp)vegan mayonnaise
• 10 gdill
• Zest of ½lemon
• 1romaine lettuce
• To tastesalt
• To tasteblack pepper
• 100 gsmoked tofu
• 15 ml (1 tbsp)soy sauce
• 15 ml (1 tbsp)liquid smoke
• 7.5 ml (½ tbsp)maple syrup
• 2.5 ml (½ tsp)mustard
• To tasteneutral vegetable oil
• To tastesalt
• To tasteblack pepper

Instructions

1. 1

   Roast the tomatoes

   Preheat the fan oven to 180°C. Cut the tomatoes into thick slices, removing or cutting around the stalk. Peel and finely chop the garlic. Arrange the tomato slices on a baking tray, drizzle with the olive oil and scatter over the garlic. Season with salt and pepper, then roast for about 15 minutes.

2. 2

   Fry the tofu

   Meanwhile, cut the smoked tofu into very thin slices. Stir the soy sauce, liquid smoke, maple syrup, mustard, salt and pepper together in a large bowl. Add the tofu, toss to coat and leave for about 5 minutes. Warm vegetable oil in a frying pan over a medium heat, then fry the tofu on both sides until browned and crisp.

3. 3

   Mix the mayonnaise

   Put the vegan mayonnaise in a small bowl. Finely chop the dill and grate the lemon zest. Add both to the mayonnaise and mix well.

4. 4

   Assemble the sandwiches

   Toast the bread slices. Spread them with the dill mayonnaise, then add romaine leaves, crisp smoked tofu and the roasted tomatoes.

What is a vegan BLT?

A BLT is a sandwich built around bacon, lettuce and tomato. This plant-based version replaces the bacon with smoked tofu and uses vegan mayonnaise, keeping the familiar mix of savoury, crisp and fresh elements.

The classic BLT is associated with British and American sandwich traditions, while this version gives it a simple vegan twist. Roasting the tomatoes concentrates their flavour, and dill and lemon zest bring a bright note to the creamy spread.

Nutrition and macros by portion

The nutrition label shows one serving as written: 690 calories, 22g protein, 75g carbs, 35g fat.

The bread and maple syrup supply most of the carbohydrates, while the vegan mayonnaise, olive oil and frying oil contribute much of the fat. Smoked tofu provides most of the protein, with smaller amounts from the bread. Add a side salad or extra lettuce to bring more vegetables to the plate.

Roasting the tomatoes

Tomatoes: Thick slices hold their shape better in the oven than thin ones. Leave the stalk end out or cut it away before arranging the slices on the tray.

Garlic and oil: Scatter the finely chopped garlic over the tomatoes so its flavour infuses the oil as they roast. Keep an eye on the garlic, as small pieces can brown quickly.

Making crisp tofu bacon

Thin slices: Cut the smoked tofu as thinly as you can for more crisp edges. A sharp knife helps keep the slices even.

Marinade: Toss the tofu thoroughly in the soy, liquid smoke, maple syrup and mustard mixture, then give it about 5 minutes to take on the flavours. Fry the slices over medium heat until both sides are browned and crisp.

The dill mayonnaise

Fresh herbs: Chop the dill finely so it is evenly distributed through the mayonnaise. Lemon zest adds fragrance without making the spread runny.

Seasoning: The soy sauce contributes saltiness to the tofu, so taste the finished sandwich before adding extra salt. The recipe leaves the amounts of salt and pepper to your preference.

Building the sandwich

Toast: Toasting the bread gives it enough structure to hold the soft tomatoes and mayonnaise. Assemble the sandwiches once the tofu and tomatoes are ready.

Layers: Spread the dill mayonnaise on the bread, then add lettuce, tofu and roasted tomatoes. This keeps the crunchy tofu and tender vegetables distinct in each bite.

What to serve alongside

Fresh sides: A simple green salad or sliced cucumber complements the rich mayonnaise and smoky tofu. These are easy options when you want something light alongside the sandwich.

Heartier sides: Serve with oven chips or a bowl of soup for a more substantial meal. Keep the side seasoning simple so it does not compete with the smoky, tangy filling.

Recipe notes & tips

• Cut the tofu into thin, even slices so they brown at a similar rate.
• Use a large frying pan or cook the tofu in batches if the slices do not fit in a single layer.
• Let excess marinade drip off the tofu before frying to help it crisp.
• Grate only the yellow part of the lemon peel to avoid a bitter taste.
• Wait until just before serving to assemble the sandwiches so the toast stays firm.

Variations

• Add avocado: Layer in a few slices for a creamy contrast to the crisp tofu.
• Use wholemeal bread: Swap the sourdough for toasted wholemeal slices.
• Try another herb: Replace some or all of the dill with finely chopped chives.
• Add heat: Stir a little chilli sauce into the vegan mayonnaise.
• Make it smoky-spicy: Add a pinch of smoked paprika to the tofu marinade.

Common mistakes to avoid

• Slicing the tomatoes too thinly: They may soften excessively in the oven; cut them into thicker slices.
• Crowding the tofu: The slices can steam instead of crisping; fry them in a single layer or in batches.
• Using high heat for the tofu: The marinade may burn before the slices crisp; keep the pan at medium heat.
• Skipping the toast: Untoasted bread can become soggy under the mayonnaise and tomatoes; toast it before assembling.
• Adding too much salt at once: Soy sauce is already salty; season lightly and taste before adding more.

How to store

Store the roasted tomatoes, tofu and dill mayonnaise separately in covered containers in the fridge and use within 3 days. Reheat the tofu in a pan until hot, and toast fresh bread before assembling; assembled sandwiches are best eaten straight away.

Frequently asked questions