Give BOSH! a Shout

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms and Conditions apply.

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes and other goodness delivered to your inbox every Friday?

  • Iconic BOSH! recipe ideas

  • Exciting launches & news

  • Other things we're loving

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend.

Vegan BLT

Vegan BLT
Vegan BLT

A vegan BLT? FOR REAL? Believe it. This bad boy is the ultimate sharing sandwich.

We fry firm smokey tofu to create our crispy “bacon” pieces, then pile it high with good stuff. We say it’s a “sharing” sandwich, but you don’t have to share if you don’t want to. We won’t judge.

This is a absolutely scrumptious vegan lunch idea, we know you are going to love it!



  • 450g firm smoked tofu
  • 25g cornflour
  • 2 tbsp smoked paprika
  • Drizzle of maple syrup
  • Drizzle of soy sauce
  • Vegetable oil for frying
  • 3 tomatoes
  • 1 baby gem lettuce
  • 1 large avocado
  • Salt and pepper to taste
  • 3 tbsp egg free mayo
  • Ciabatta baguette


  • Mixing bowl
  • Tofu press (or heavy weight like a cookery book)
  • Plate
  • Wooden spoon


  1. 1.

    Press the tofu in the tofu press for 30 mins so it’s well dried. Then cut it into thin slices.

  2. 2.

    Pour the cornflour and smoked paprika into the mixing bowl and stir them together with a fork. Roll the slices of tofu in the cornflour paprika mix, put the slices on a plate and put the plate to one side.

  3. 3.

    Drizzle the tofu with your maple syrup and soy sauce and set aside to marinade whilst you make your sandwich.

  4. 4.

    Bake the bread for 5-7 minutes until warmed through. Core and dice the lettuce. Finely slice the tomatoes. Halve and carefully stone the avocado by tapping the stone firmly with the heel of a knife so that it lodges in the pit, then twist and remove the stone. Scoop out the flesh with a dessert spoon, put the avocado on a chopping board and finely slice. Cut the bread in half longways.

  5. 5.

    Heat 1cm of oil in the frying pan until the end of a wooden spoon bubbles when dipped in. Lay the slices of tofu in the oil and fry them for 2 minutes on each side. Take the slices of tofu out of the pan and put them on a plate lined with kitchen paper

  6. 6.

    Cover the bottom of the ciabatta with egg free mayo. Lay out the slices of avocado. Season with salt and pepper. Sprinkle over the lettuce. Lay over the tomato slices. Top with the bacon. Cover with tomato ketchup. Put the lid on. Cut the sandwich into 4 and serve with your favourite crisps.