Dan Churchill

Veggie BLT Salad

Dan Churchill
PREP 10 MIN
COOK  20 MIN

DF

EF

GF

NF

VE

V

Number of servings
2
Ingredients

Vegan Coconut Bacon

1 tsp honey (rice malt syrup or maple syrup)

12 tsp soy sauce (or tamari if gluten free)

14 tsp smoked paprika

salt & pepper, to taste

1 12 tbs coconut flakes

Salad

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

Dressing

1 tbs lemon juice

3 tsp Greek yogurt (or dairy-free alternative)

Methodbased on 2 servings
1

Preheat oven to 200°C/fan-forced 180°C/gas 6 and line two trays with baking paper. 

2

Spray tofu with oil, toss with nutritional yeast and spread over half of one of the trays. 

3

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.

4

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.

5

Spread on remaining tray and place into the oven for 5 minutes or until golden and sticky.

6

Combine dressing ingredients in a small bowl and season with salt and pepper.

7

To serve, divide lettuce, tomato, tofu, croutons and coconut bacon between bowls. Season with salt and pepper, drizzle over dressing and serve,

Nutritional Informationper serving

Energy (kJ)

1431 kJ / 342 cals

Protein

21.6 g

Fat

14.2 g

Sat. Fat

5.2 g

Carbs

26.7 g

Sugar

8.3 g

Fiber

11.3 g

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