Vegan BLT with Avocado Mayo

Finished sandwich on a wooden platter with a steak knife

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

Cook Time: 10

Total Time: 1 10

Servings:

Calories: 339kcal

Author: Sarah McMinn

Ingredients

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
⅛ teaspoon pepper

US Customary - Metric

Instructions

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

Notes

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.

Nutrition