Updated: Jan 10, 2021
Remember back in March when grocery shopping was scary and they were out of everything? The vegan section was no different, I ended up with something called Yuba Sheets that I had never tried before.
They're made from the skin formed on soy milk when making tofu (or something like that) and are super high in protein and lower in fat than tofu. I cut them up and threw the pieces into a frying pan.
WOW. They turned into crunchy protein chips that taste like whatever seasoning blend you use. Then I remembered: A long time ago I saw Alton Brown make a reverse BLT by placing all the ingredients in a romaine lettuce leaf with croutons. Crispy tofu skins would make a perfect crouton stand in, in this BLT salad was born.
2 cups chopped lettuce
1/2 serving of Yuba Sheets
2 pieces vegan bacon (my favorite brand is Be Leaf if you can find it!)
1/2 cup of cherry tomatoes, halved or quartered
1/2 a medium avocado, sliced thin
Ranch Dressing (feel free to use bottled)
1 serving Good Karma ranch dip
1 Tablespoon reduced fat vegan mayo
1/2 teaspoon each of dried dill and garlic powder
1 Tablespoon lemon juice
salt and pepper to taste
Cook the bacon according to package instructions
Cut the yuba sheets into strips, season with salt and pepper (or whatever else you like!) and cook until crispy. This takes about 3 minutes per side on the stove or about 5 in my air fryer at 400 degrees. You can also bake them in the oven at 350-400 degrees.
Put everything on a plate or two. (Confession: After I took these photos I dumped both plates into a giant bowl and ate them myself).
Mix everything together- that's it!
I chose not to add any ingredients other than bacon, lettuce, tomato, avocado, and "bread" to stay true to the BLTA theme, but this would be great with pretty much any add-ons: cucumber, red onion, bell pepper, peppitas, vegan Parmesan, etc. whatever you like!
P | 20
C | 30
F | 20
As always, these values are approximate. Yours may vary if you use different products. Weigh ingredients for exact macros.