Tofu Bacon BLT’s & Black Bean Soup

Now that it’s summer, I’m sure I will be making more meals like this! Simple and easy…and doesn’t require my kitchen getting extremely hot! I loved the Vegan ‘BLTs’ (made with marinated tofu, which I thought came out great)…nothing better than a soup and sandwich combo

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Ingredients – For The Tofu Bacon BLTs:

-Firm tofu

-1 Tablespoon maple syrup

-2 Tablespoons Tamari

-1 Tablespoon chipotle sauce (or similar smoky hot sauce) – I used Organic Ville’s BBQ Sauce –

-1/2 teaspoon smoked paprika


-1 Tablespoon oil

To Assemble:

Bread — I always use ‘Food For Life’ bread

-Vegan mayo

-Yellow mustard

-Lettuce, tomato, sprouts, avocado


-Cut the tofu into thin slices. If you don’t have a tofu press, just lay out the slices inside paper towels and top with something heavy to remove the extra liquid. Leave for at least a few minutes — a bit longer if you have time —

-In a large bowl, combine the maple syrup, tamari, chipotle sauce, smoked paprika, and plenty of black pepper. Mix well. When the tofu has been pressed, transfer it to the bowl, and make sure it’s well coated in the marinade. Leave to marinade for a few minutes — the longer you leave in the marinade, the better —

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-Heat the oil in a frying pan, and add the marinated tofu. Pour any left over marinade into the pan. Cook over medium heat for about 5 minutes on each side, or until the tofu is firm and crispy



Ingredients – For The Black Bean Soup:

-1 medium onion, diced

-2 cloves garlic, minced

-1 red bell pepper, diced

-4 Cups cooked black beans, about 3 cans

-28 oz can diced tomatoes

-4 Cups vegetable broth

Suggested Toppings:


-Sliced green onion

-Chopped tomato

-Fresh lime juice

-Hot sauce*

-Crushed tortilla chips

-Vegan sour cream


-In a soup pot over medium heat, saute the onion, garlic, and red bell pepper in 2 Tablespoons water until softened, about 5 – 6 minutes. Add water as needed to prevent sticking

-Add black beans, tomato, and vegetable broth. Bring to a boil. Reduce heat to medium – low and simmer 15 – 20 minutes

-Using an immersion blender, puree as much of the soup as you want

-Serve hot with toppings of your choice


^Soup and sandwiches don’t photograph very well! At least I tried!




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