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Finished sandwich on a wooden platter with a steak knife

Vegan BLT with Avocado Mayo

A vegan BLT made with smoky tofu bacon and fresh avocado mayo for a delicious and healthy twist on this classic sandwich.
5 from 3 votes
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Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 2
Calories: 339kcal
Author: Sarah McMinn


Vegan BLT

  • 2-4 large leaves Romaine lettuce
  • 1 large tomato sliced
  • 4 slices tofu bacon recipe follows
  • ¼ cup avocado mayo
  • 4 slices Sprouted Whole Wheat Bread

Tofu Bacon

  • 8 ounces extra firm tofu pressed
  • ¾ cup water
  • ½ cup soy sauce
  • 2 tablespoons tomato paste
  • 2 tablespoons vegan Worcestershire
  • 2 tablespoons maple syrup
  • 1 tablespoon liquid smoke
  • teaspoon pepper


  • In a bowl mix together the ingredients for the tofu bacon marinade.
  • Cut the tofu into ¼" strips and place in a shallow container. Top with the marinade, making sure tofu is completely covered and place in the refrigerator and marinate for at least 1 hour.
  • While tofu is marinating make the avocado mayo.
  • Prepare lettuce and tomatoes. Toast the bread.
  • When the tofu is ready, heat 2 tablespoons of oil in a large cast-iron skillet, Once hot, add tofu and pan-fry for about 5 minutes per side, until browned and fragrant. Remove from skillet.
  • Assemble the sandwiches with the avocado mayo on both sides, lettuce, tomato, and tofu bacon. Serve immediately


Serving and Storing - Serve immediately with Creamy Tomato Soup or a large Caesar Salad. Store leftover tofu bacon in an airtight container in the refrigerator for up to three days. Gently reheat over the stovetop.


Calories: 339kcal | Carbohydrates: 52g | Protein: 22g | Fat: 5g | Sodium: 3826mg | Potassium: 1039mg | Fiber: 6g | Sugar: 23g | Vitamin A: 3195IU | Vitamin C: 15.3mg | Calcium: 169mg | Iron: 5.7mg