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Fried Tomato BLT

This sandwich is out of control GOOD. The perfect amount of crunch that melts into your mouth!


Rice Bacon, recipe below

Heirloom tomatoes, skin removed and sliced

1-2 cups of breadcrumbs

Aquafaba, Liquid from can of chickpeas

Vegetable oil

FYH Chipotle Vegenaise




Place your breadcrumbs in one bowl

Aquafaba in another

Heat a LITTLE oil in a frying pan over medium heat

Drench your tomato in liquid

Then press into breadcrumbs

Press to coat all sides

Place into hot oil and fry for 2 minutes on each side until golden brown

Remove and drain on paper towel

Prepare sandwiches:

Toast your bread

Spread a generous amount of chipotles vegenaise on each piece of bread

Top your bottom with lettuce, fried tomato, and rice bacon

Place top bread on top

Serve and Enjoy!

Rice Bacon


1 tbl brown sugar

1-2 tbls of vegan friendly Bacon bits

Pinch of garlic powder

1 Tsp of chicken-less or beef-less flavor

1 Tsp of liquid smoke

2 tbl soy sauce

3 tbl of oil

Pinch of paprika

1 tbl of nut yeast

Rice paper, roughly 20 sheets

Bowl of water

Parchment Paper


Preheat oven to 400

Whisk together the first 9 ingredients in a medium/large bowl

Line your baking sheets with parchment paper

Break your rice paper into bacon sizes*

Take two pieces, similar in size, and place on top of one another

Holding one end drag through bowl of water back and forth for a few seconds

Until they start to stick together

Using fingers slide down two pieces to remove excess water

Repeat but in the marinate, this time don’t drain excess liquid

Place onto parchment paper

Repeat with remaining rice paper

Bake in preheated oven for 6-8 minutes


Remove and let cool for 2 minutes

*Caution when breaking, pieces fly EVERYWHERE


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