You are probably thinking who does this girl think she is making up her own acronyms for sandwiches? Well I am a girl who doesn’t feel like writing out every ingredient so we’re gonna abbreviate.
But what is in BTLCT you ask? Let me tell you. Buffalo tofu, lettuce, cucumber, tomato with some vegan mayo, on delicious bread. This is probably my new favorite sandwich because it is actually healthier than you would expect but packs a ton of flavor.
A few tips on how to make a healthier sandwich:
- Pick the best choice of bread. I look for sprouted grain breads like Food for Life Ezekiel bread or Silver Hills Bakery bread. These kinds of bread are usually higher in protein, full of whole grains and no bleached white flour.
- Pack on the veggies. The whole sandwich doesn’t need to be veggies but adding extra veggies will help you get in more vitamins.
- Don’t let your sandwich be ruined by condiments. Even though vegan mayo is better for you it is still basically all fat. I only used 1 tbsp for the whole recipe and it’s really all you need.
Now let’s get to how to make this sandwich.
4 oz tofu
1 1/2 tbsp buffalo sauce
1-2 tsp garlic powder
1-2 tsp salt
1-2 tsp paprika
1 tbsp Sir Kensingtons Fabanaise
Bread: 4 slices of Silver Hills Big Little Bread
Toppings: lettuce, tomato, cucumber
Prepare your tofu by pressing it and then thinly slicing the tofu. In a pan lined with parchment paper, sprinkle on garlic powder, salt and paprika. Put in the oven at 400F and cook for 20 mins until it is crispy and golden on the outside. Then toss in buffalo sauce. Lightly toast your bread, spread mayo and add tofu to the bottom. Put your veggies on top and devour.
This will make 2 small sandwiches.