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Smoky Tofu BLT Bowls

July 1, 2022
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Saucy, crisp tofu “bacon” seared up and spooned over a bed of quinoa with all of the classic sandwich fixings and a creamy avocado crema: these Smoky Tofu BLT Bowls are a game-changing vegetarian dinner. 

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To be honest, I’m not a big BLT person. Really, I just don’t love mayonnaise, and I’m not a big bacon girl. Plus, I feel like the classic BLT always leaves me wanting more… maybe some more protein or something, ya know? Still, I know this is an unpopular opinion — most of my family and tons of my friends absolutely LOVE a good BLT. Hence, I knew I had to throw these classic flavors into a meal that I personally love, too. And, with tons of protein from the quinoa and tofu, so many fresh toppings, and the easiest avocado crema to finish it off, these Smoky Tofu BLT Bowls were the perfect solution! You’ve got to try them.

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The breakdown…

These Smoky Tofu BLT Bowls have a few components: the tofu “bacon,” the avocado crema, and the assembly. The tofu bacon may appear to have a few steps, but, I promise, this dish comes together so so fast. Plus, this is for sure going to be your new favorite way to whip up some crispy tofu! In lieu of spending minutes to hours pressing your tofu (which I usually do), I just call for some extra firm tofu for this recipe. You can press it, if you would like, but you really just need to get rid of all of those tofu liquids and pat all of your slices dry. Speaking of which, you want to slice your tofu into super thin pieces. No, they’re not going to be as thin as actual bacon… but they will be just as thin as you can get the tofu before it starts to break. 

that tofu bacon…

What takes these Smoky Tofu BLT Bowls into the said “smoky” category is the tofu glaze. Really, this is just the perfect umami/salty bacon-type of sauce that bakes over your tofu and gets all sticky and perfect. With both soy sauce and smoked shoyu,  you get a really nice balance of salty and smoky. Smoked shoyu is interchangeable with liquid smoke, if you see that at the store instead. Then, add in a little bit of honey to balance out all of those harsh flavors and contribute to that sticky glaze situation. Lastly, with some smoked paprika and chili powder the “bacon” flavors are really taken over the top. Bake up the tofu for about 15 minutes on each side to get things going, then immediately transfer to the fridge. This first step will help firm things up. Then, add each piece of tofu to some hot oil and get to searing! This step is vital for a nice “fried” crisp. Finally, sprinkle everything with some nutritional yeast (or any type of cheesy or bbq seasoning) and hit it all with some hot honey. This gives everything more of a sweet and spicy applewood type of bacon flavor. It’s truly so good, and will truly transfer these Smoky Tofu BLT Bowls over the top (and all of the BLTs you will ever eat!!).

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all about an avocado crema…

While the tofu is baking, go ahead and get that avocado crema going. This is a simple, everyday type of avocado sauce. If you are new to my recipes, you may not know that I make these ALL the time. Avocado cremas can really just go so many directions depending on the types of acids, the herbs, Greek yogurt vs mayo, and any level of spice/seasoning you throw in. In this Smoky Tofu BLT Bowls recipe, I just go with some avocados and greek yogurt as the base. You can also use a bit of mayo for more of your classic BLT flavors. Then, I go in with a bit of lemon and lime juice and just some salt and pepper. Nothing crazy, just the perfect avocado addition to a BLT. That being said, you could totally throw some garlic, shallot, or jalapeño in there to spice things up… or even some herbs, like cilantro, parsley, mint, or basil. You could even go classic with some sour cream in there! The world is your oyster with a good avocado crema!

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assemble them up…

The final step to these Smoky Tofu BLT Bowls is to get the bowls all assembled! I love to use a base of quinoa for these bowls. It’s neutral, protein-packed, and overall just gives BLT vibes — at least to me! You could also do rice, farro, bulgar, couscous, or any other grain. You could even do cauliflower rice for a low-grain option, or even half cauliflower/half quinoa! Go with what you love. In any case, the next piece is to throw the remainder of your BLT toppings on top. Cherry tomatoes are my favorite for a bowl, but, if you have good summer tomatoes, you’ve got to throw those on there. I also love to marinate my cherry tomatoes and red onions in some olive oil, red wine vinegar, garlic, shallot, herbs, salt, and pepper. Mix them all up in a bowl and let your tomatoes marinate in the fridge for at least 15 minutes, or up to 2 days. They’re truly the best to keep in the fridge — even if not for these bowls!

Next, top your Smoky Tofu BLT Bowls with the “L” … aka lettuce. Iceberg or romaine both are the most classic contenders, but you could even go with an arugula or spinach. Really, just go with your favorite. I love to toss mine with some of that avocado crema before plating things up for maximum amounts of sauce. Then, you’ve gotta have some thinly sliced red onions on there… or even some pickled red onions. Then, you could even throw some fried eggs on there (because that’s an epic BLT topping, if you ask me), then go in with some pepitas for crunch. Crunch is always key!

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how to serve them up…

All in all, these Smoky Tofu BLT Bowls are truly the best easy meal. Not only do they make for a delicious summer dinner, but they also make for the BEST meal prep or leftovers. I mean, grain bowls for lunch are always a win. Plus, these bowls are seriously so customizable. If you’re not into tofu, maybe go with chicken with the same marinade, or even regular bacon (try the tofu, though!!). Maybe you are going low-grain… use a cauliflower rice or extra lettuce! Maybe you’re in the mood for a more classic sandwich… stuff all of these ingredients into some toasty pieces of bread instead of over quinoa! Really, the sky’s the limit with these Smoky Tofu BLT Bowls… they’re the best!

I hope you love these Smoky Tofu BLT Bowls as much as I do! Let me know what you think in the comments below:))

Smoky Tofu BLT Bowls
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Smoky Tofu BLT Bowls

Recipe by Annie PatrickCourse: Main CourseCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

40

minutes
Total time

1

hour 

Saucy, crisp tofu “bacon” seared up and spooned over a bed of quinoa with all of the classic sandwich fixings and a creamy avocado crema: these Smoky Tofu BLT Bowls are a game-changing vegetarian dinner.

Ingredients

  • tofu “bacon”

  • 16 oz extra firm tofu, sliced into 1/8 inch thin pieces

  • 2 tbsp soy sauce

  • 2 tbsp smoked shoyu (liquid smoke also works)

  • 2 + 1 tbsp brown sugar or honey

  • 1 tsp smoked paprika

  • 1 tsp chili powder

  • 2 tbsp avocado oil (or another neutral oil)

  • 2 tbsp nutritional yeast*

  • avocado crema:

  • 2 small avocados

  • 2 tbsp water

  • ¾ cup plain Greek yogurt or sour cream

  • ½ a lemon, juiced

  • 1 lime, juiced

  • 1 tsp garlic powder

  • Salt and pepper, to taste

  • assembly:

  • 1 cup red or white quinoa, prepared according to package

  • 1 pint cherry tomatoes, halved*

  • 1-2 cups iceberg or romaine lettuce, thinly sliced*

  • ½ red onion, very thinly sliced

  • ¼ cup toasted salted pepitas

Instructions

  • Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper.
  • In a small bowl, whisk the soy sauce, smoked shoyu, 2 tbsp brown sugar or honey, smoked paprika, and chili powder.
  • Line the tofu up on the baking sheet. Brush the prepared soy sauce mixture over the tofu. Transfer the baking sheet to the oven. Bake for 30 minutes, flipping halfway through. Then, chill the baking sheet in the fridge for at least 10 minutes.
  • While the tofu is baking, blend all of the avocado crema ingredients in a food processor or blender. Thin with water, as needed.
  • Once the tofu has baked and chilled, heat the avocado oil over medium-high in a large skillet. Once the oil is hot, add the tofu to the oil. Sear for 2-3 minutes on each side, or until charred and “bacon-like.” Immediately sprinkle with the nutritional yeast and a drizzle of honey (or hot honey!).
  • Assemble your bowls with a base of quinoa, a few slices of the tofu “bacon,” some tomatoes, lettuce, red onion, and pepitas. Drizzle with some of the avocado crema. Enjoy! (see notes for serving suggestions)

Notes

  • SERVING SUGGESTION: If you would like to marinate your cherry tomatoes and red onions for 15+ minutes in some red wine vinegar, garlic, salt, pepper, and any herbs, that would be delicious!
  • SERVING SUGGESTION: I love to toss my iceburg/romaine in some of the avocado crema before plating.
  • If you do not have nutritional yeast, you could also use parmesan cheese, a cheesy seasoning, or a barbecue spice rub.
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