Veggie BLT Salad
PREP 10 MIN•COOK 20 MIN
Number of servings
Vegan Coconut Bacon
1 tsp honey (rice malt syrup or maple syrup)
1⁄2 tsp soy sauce (or tamari if gluten free)
1⁄4 tsp smoked paprika
salt & pepper, to taste
1 1⁄2 tbs coconut flakes
200g firm tofu 2cm diced
1 olive oil spray
2 tbs nutritional yeast
1 thick slice (70g) sourdough bread (or gluten free) day old, torn into croutons
2 heads of baby cos lettuce roughly chopped
1 medium tomato chopped
1 tbs lemon juice
3 tsp Greek yogurt (or dairy-free alternative)
Preheat oven to 200°C/fan-forced 180°C/gas 6 and line two trays with baking paper.
Spray tofu with oil, toss with nutritional yeast and spread over half of one of the trays.
Add sourdough croutons to the other half of the tray, spray with oil and season both tofu and croutons with salt and pepper. Bake for 10-15 minutes, tossing halfway through, or until golden.
Meanwhile for the Vegan Coconut Bacon, combine honey, soy, paprika, salt and pepper in a small bowl and mix thoroughly. Gently toss coconut through to coat well.
Spread on remaining tray and place into the oven for 5 minutes or until golden and sticky.
Combine dressing ingredients in a small bowl and season with salt and pepper.
To serve, divide lettuce, tomato, tofu, croutons and coconut bacon between bowls. Season with salt and pepper, drizzle over dressing and serve,
1431 kJ / 342 cals
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