Vegan "BLT" Salad with Tofu Bacon, Avocado & Garlic Croutons

Step 1

Preheat oven to 450°F.

Step 2

Place soy sauce, maple syrup, oil, and spices in a large baking dish; whisk to combine the marinade.

Step 3

Cut tofu into ¼-inch thick planks along the short side; sandwich the slices between clean towels or paper towels and gently press to remove excess water. Add to the marinade in a single layer, turn to coat, and set aside.

Step 4

While the tofu bacon marinates, peel and mince garlic. Place in a large bowl along with oil and spices; whisk to combine the garlic oil.

Step 5

Cut bread into cubes and add to the bowl with the garlic oil. Toss to combine the croutons, transfer to a large baking sheet pan, and spread out in an even layer. (Reserve bowl for later use.)

Step 6

Place baking sheet in the oven and bake, tossing halfway through, until the croutons are golden and crispy, about 8 minutes. Remove from oven.

Step 7

Add the baking dish to the oven and bake until tofu bacon is firm and marinade has been absorbed, 15-20 minutes. Remove from oven.

Step 8

Meanwhile, wash and dry the fresh produce.

Step 9

Place oil, mayo, vinegar, Dijon, salt, and pepper in the reserved bowl; whisk to combine the dressing.

Step 10

Halve tomatoes and add to the bowl with the dressing.

Step 11

Halve and pit avocado; scoop out with a spoon and medium dice the flesh. Add to the bowl.

Step 12

Chop or tear the romaine into bite-sized pieces and add to the bowl.

Step 13

Right before serving, add croutons to the bowl and toss to combine the salad.

Step 14

To serve, divide salad between plates or bowls, top with tofu bacon, and enjoy!