3 ratings

Loaded Tofu Lettice and Tomato (TLT)

"Lettice" is what the cool kids call it

Recipe Courtesy of House Foods and Andie Mitchell

"Lettice" is what the cool kids call it. 


Calories Per Serving


For the Loaded Tofu Lettice and Tomato

  • 1 Package firm tofu, such as House Foods
  • 1/2 Cup barbecue sauce
  • 8 Slices whole-wheat bread
  • 4 Leaves romaine lettuce
  • 2 Medium vine ripe tomatoes
  • 1 Medium avocado, sliced


For the Loaded Tofu Lettice and Tomato

Drain and dry the block of tofu with paper towels. Wrap the block of tofu in a thick layer of paper towels and place on a plate. Lay another flat-bottomed plate (or small cutting board) on top of the tofu and place a can or two of beans on the plate/cutting board to weigh down the tofu, which will help press excess moisture from it. Let sit for 30 minutes.

Cut the tofu into ½-inch-thick slices. Spread half of the BBQ sauce in a shallow baking dish. Lay the tofu slices in the dish and top with the remaining half of the BBQ sauce, tossing each slice to make sure all sides are coated. Let marinate for 1 hour.

Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or aluminum foil. Spread the marinated tofu on the baking sheet, reserving the remaining barbecue sauce for brushing. Bake for 25 minutes. Flip the slices, brush with the reserved barbecue sauce, and bake for 25 more minutes, until browned and crisp.

Toast the bread. Layer 4 of the bread pieces with lettuce, sliced tomato, and avocado. Divide the sliced tofu among the 4 and top with the remaining 4 pieces of bread. Serve immediately.