Today is the LAST day to enter the homemade cookie giveaway!
Ever since I started kindergarten, I’ve packed my lunch to bring to school (and now work) every single day. I’ve only left my lunchbox at home a handful of times in nearly 20 years for the occasional classroom pizza party or catered meal by Boss.
Shockingly enough, I still enjoy biting into a simple sandwich. Normally it’s just a few slices of meat between my bread with a squeeze of mustard for moisture. Recently, I started getting fancy by adding crisp shredded lettuce. (A real splurge, I know!) But I almost always skip out on adding any more toppings, especially if they’ll turn my sandwich wet and soggy while it sits on my desk all morning.
With the Monday holiday off from work this past week, I stayed home and broke that last sandwich-making rule to add—gasp!—tomatoes in between the bread. I even cooked my own tofu filling instead of reaching for the pre-sliced deli turkey in my fridge!
As I swallowed the last bite of my sandwich, I scanned the calendar on my wall… I need another holiday from work so I can make my vegan BLTT again—and soon!!
(BLTT: Barbeque, Lettuce, Tomato, and Tofu)
This recipe is easily doubled or halved. Serve with fresh fruit, chips, and a chocolate chip cookie!
- Lay the tofu slices on top of two paper towels. Stack two paper towels on top, and press down firmly for 1-2 minutes to soak out the moisture. Lightly coat a large pan with nonstick cooking spray, and cook the tofu over medium-low heat for 3-4 minutes on each side, or until starting to turn golden.
- While the tofu cooks, toast the bread on medium-low until golden brown.
- To prepare one sandwich, spread 1 tablespoon of barbeque sauce on one slice of bread. Layer half of the tofu, half of the tomato slices, and half of the shredded lettuce on top. Place a second slice of toasted bread on top. Repeat with the remaining ingredients.
Enter to win homemade cookies before midnight tonight!