Tofu BLT Sandwich

Name: Tofu BLT Sandwich
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 16 oz high protein tofu (or pressed extra-firm tofu); 2 tablespoons oil ((for greasing the baking sheet or frying pan)); 1 tablespoon Bragg's Liquid Aminos (or soy sauce or Tamari); 1 tablespoon liquid smoke (hickory flavor); 1 teaspoon maple syrup (optional); 1/2 teaspoon smoked paprika; 1/4 teaspoon salt; 1/4 teaspoon garlic powder; 8 slices sandwich bread; 4 tablespoons vegan mayo; 2 tomatoes sliced; 1 cup lettuce

by Monica Davis on April 30, 2026 0 comments

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This easy vegan tofu BLT comes together in minutes and is meaty, high in protein, and simply delicious. Made with creamy mayo, juicy tomatoes, and crispy smoky tofu, this sandwich is a great plant-based alternative to a traditional BLT.

A vegan tofu BLT cut in half and stacked on top of each other on a wooden cutting board.

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Why make this recipe

A tofu BLT whips up in minutes for a delicious, high-plant-protein lunch that’s full of flavor. If you’re craving a BLT, this vegan version is sure to satisfy!

Ingredients and substitutions

Slices of bread: Any vegan sliced bread will work.
Tofu Bacon: High protein tofu (or extra-firm tofu), olive oil, soy sauce (or Bragg’s), liquid smoke, maple syrup, smoked paprika, garlic powder, and salt. (You can skip the step of making your own and buy the pre-seasoned baked tofu at Trader Joe’s to use instead.) You can also swap it out for tofu deli meat instead.
Vegan Mayo: You can use my homemade vegan mayonnaise recipe or any store-bought brand that you like. I also like to swap it out with my vegan garlic aioli, sriracha mayo, or chipotle mayo for more flavor.
Lettuce: Any type of lettuce will work, or swap it for baby spinach or kale.
Tomatoes: I like to use Roma tomatoes or beefsteak tomatoes. Garden-fresh tomatoes have the best flavor.
Optional added veggies: sliced avocados, microgreens, red onion, spinach, and/or kale are great options.

Helpful tools

A toaster or skillet for toasting the sandwich is a great option, but not necessary.

How to make a tofu BLT sandwich

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Make the tofu bacon

Step 1 – Slice the high-protein tofu into long, thin slices and place them onto a metal baking sheet in a single layer. Use a paper towel to remove any excess liquid. (Use a tofu press to remove excess liquid if using water-packed tofu.)

Make the marinade

Step 2 – Mix the oil, Bragg’s Liquid Aminos, liquid smoke, smoked paprika, garlic powder, and salt in a small container.

Mixing the smoky tofu marinade with a small wire whisk. — Mix the smoky marinade ingredients.

Pouring the smoky marinaded over the sliced tofu. — Mix the smoky marinade ingredients.

Step 3 – Pour the marinade over the tofu slices, then brush it with a pastry brush to evenly coat the tofu strips.

Step 4 – Preheat the oven to 375°F (190° C). Allow the tofu to sit in the marinade for about 15 minutes while your oven is heating up.

Tofu strips coated in a smoky marinade. — Brush the tofu strips until evenly coated.

Smoky tofu strips baked on a sheet pan. — Brush the tofu strips until evenly coated.

Step 5 – Place the tofu in a 375°F (190° C) oven for 15 minutes, then flip it and bake for another 10-15 minutes, until it starts to become slightly crispy on the edges. The tofu bacon can now be used immediately on a BLT or stored in the fridge for making sandwiches throughout the week.

A tofu BLT being assembled on a wooden cutting board.

Assemble the BLT

Step 6 -Lightly toast two slices of sandwich bread. (Or toast the sandwich on a skillet with a little vegan butter or oil after it has been assembled.)

Step 7 -Spread vegan mayo on each piece of bread. Then layer one piece with the smoky tofu slices, lettuce, and tomato slices. Sprinkle with a pinch of salt and black pepper if desired. Place the other slice of bread on top and cut the sandwich in half.

Pro Tips

I like to toast the bread before assembling the sandwich to give it a little crunch without heating up the mayo and lettuce.
You can also toast in a skillet, either dry or with a little oil. When I make it this way, I leave the mayo and lettuce off until after cooking.

Storage and reheating

You can make these sandwiches the night before and keep them in the fridge for lunches. They will get a little soggy after a while and are best made fresh. If time allows, make the parts ahead of time and assemble the sandwich just before eating.