Tofu BLT Sandwich

A vegan BLT made with tofu bacon, lettuce, and sliced tomato.

Course lunch

Cuisine American, vegan

Keyword Tofu BLT, vegan BLT

Prep Time 15

Cook Time 25

Total Time 40

Servings sandwiches

Calories 361kcal

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.)

Mix the oil, Bragg's Liquid Aminos, liquid smoke, smoked paprika, garlic powder, and salt in a small container.
Pour the marinade over the tofu slices, then brush it with a pastry brush to evenly coat the tofu strips.
Preheat the oven to 375°F. Allow the tofu to sit in the marinade for about 15 minutes while your oven is heating up.
Place the tofu in a 375°F 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.

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.)
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.

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.