| Level: | Intermediate |
| Total: | 1 hr 45 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1 block extra-firm tofu
- 1 cup vegetable stock
- 1/4 cup liquid aminos
- 1 tablespoon poultry seasoning
- Canola oil, for cooking
- 4 cups Texas breading or breadcrumbs
- 1 cup unsweetened soy milk
- 2 tablespoons apple cider vinegar
- 2 cups vegan mayonnaise
- 1/2 cup unsweetened soy milk
- 1/4 cup apple cider vinegar
- 1 tablespoon granulated garlic
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 8 slices sourdough bread
- 1 cup spinach
- 1 tomato, sliced
- 1 cup shredded carrots
- 1 cup dill pickle chips
- Cooked vegan bacon, preferably The BE Hive seitan bacon
Instructions
- For the tofu: Preheat the oven to 400 degrees F.
- Slice the tofu lengthwise into 4 rectangular slices that are about 1/4-inch-thick each. Place in a 12-inch square baking pan and set aside. Combine vegetable stock, liquid aminos and poultry seasoning. Pour over the tofu. Bake, uncovered, for 30 minutes. Let cool completely.
- Preheat oil in a deep-fryer to 375 degrees F.
- In a large bowl add breadcrumbs. In a smaller bowl combine soy milk with apple cider vinegar. Bread the tofu pieces in the dry and wet mixes, and finish with another dip in the dry mix. Fry for 4 minutes.
- For the vegan ranch: Put mayonnaise in bowl. Add soy milk, apple cider vinegar, granulated garlic, onion powder, salt and pepper. Whisk in mixing bowl and set aside.
- For the sandwich assembly: Start with bread, then top with vegan ranch, spinach, sliced tomato, shredded carrots, pickles, vegan bacon and fried tofu. Finish off the sandwich by toasting each side on a flattop or frying pan.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1825 |
| Total Fat | 67 g |
| Saturated Fat | 8 g |
| Carbohydrates | 245 g |
| Dietary Fiber | 16 g |
| Sugar | 27 g |
| Protein | 62 g |
| Cholesterol | 0 mg |
| Sodium | 3790 mg |
Reviews
Delicious!!