VEGAN SUMMER BLT WITH BASIL AIOLI » Gordon Ramsay.com

Ingredients

• 2 tablespoons Sriracha
• 3 tablespoons nutritional yeast, divided
• 1½ tablespoons granulated garlic
• ½ teaspoons cayenne
• 1½ tablespoons smoked paprika
• 2 teaspoons liquid smoke (optional)
• ¼ cup (60ml) pure maple syrup
• 3 tablespoons (44ml) soy sauce or tamari
• 4 tablespoons (56g) vegan butter, melted
• 3 tablespoons (44ml) water
• ½ teaspoon fresh cracked pepper
• 3 ounces (85g) extra-firm tofu, pressed overnight
• 9 sheets of square rice paper*
• Vegetable (or avocado) cooking spray
• ¼ cup (54g) of Vegan Egg Yolks*
• 1¼ cup (200ml) avocado or grapeseed ail
• 2 teaspoons dijon mustard
• 2 teaspoons garlic paste (about 2 cloves grated)
• 2 tablespoons chopped fresh basil
• 1 lemon for zesting and juicing
• Kosher salt and freshly cracked black pepper, to taste
• Loaf of pain de mie bread or brioche, for slicing
• 1 head of butter leaf lettuce, cleaned and leaves separated
• 2 vine-ripened heirloom tomatoes
• Avocado, pitted, peeled, and sliced