Tuesday, September 13, 2011

the TLT

a surprisingly satisfying meal

OK so the other night Ryan and I got home a little late after playing tennis after work. We were hungry and wanted to make something fast, but still healthy and filling.  We had the ingredients for BLTs - and I thought, why not add some asian flare?  Tofu added a great source of protein to the sandwich, and wasabi-arugula (a new item I found at the grocery store - really flavourful with peppery-ness of arugula and a slight wasabi kick) made this BLT unique and satisfying.

what you need:

  • multigrain bread (usually we buy Rudoloph's Bavaria multigrain, available in most grocery stores)
  • 2 handfuls wasabi arugula (or any other greens, such as spinach, spring mix, etc)
  • 1 square of firm tofu
  • 1 tomato
  • 4 slices of bacon, preferable hickory or applewood smoked
  • mayonnaise
  • canola oil
  • salt and pepper
  • red chili flakes *optional
what to do:

  1. Cook bacon until crispy in a non-stick pan.  While the bacon is cooking, cut tofu and tomato into about 1 cm thick slices.  Wash and pat dry wasabi arugula.
  2. Remove bacon once cooked and allow to drain on a paper towel.  Pour most of the bacon fat into a bowl to dispose of later, but keep about 1 tbsp in the pan.
  3. Add about 1 tsp or so of canola oil to pan.  Fry the tofu in the pan on medium, seasoning lightly with salt, pepper and red chili.  Brown both sides of tofu then remove.
  4. Toast the bread - spread lightly with mayonnaise and pile one slice high with tofu, bacon, tomato, and wasabi-arugula.  Top with remaining slice and cut in half.  Enjoy!

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