It’s time to level up a classic! You are going to love our take on the classic bacon, lettuce and tomato sandwich with this elevated version featuring tofu bacon.
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It’s no surprise that BLT sandwiches are classics. I used to eat them regularly in the summer and let me tell you, after probably hundreds, if not thousands, fresh tomatoes from a garden is always the key.
Yes, it’s a simple sandwich, but it’s also not vegan. As a long-time vegan, I love taking familiar foods like this and leveling them up. And this recipe here, is a serious glow-up.
We’re pairing crispy tofu bacon, with a zesty lime coleslaw that gives that crunch we want, and a creamy avocado spread that brings it all together. Of course, you’ll need those farm-fresh tomatoes and your favorite loaf or slice of bread.
This is perfect for meal prepping for those summer busy nights! And once you try this leveled-up version, there’s no going back.
Jump to:
Why You’ll Love this Vegan Tofu BLT:
- Flavor – We have paired multiple components of the dish to build layers and layers of flavor from a sandwich that you’d never expect to get it from.
- Textures – Crunchy coleslaw, warm bread, zest avocado sauce, smokey tofu bacon, sweet fresh tomatoes – there’s so many textures here to love and when paired together, it will make you want to sing!
- Leveled-Up -We absolutely love elevating dishes and this one is no different. We know you’re going to love it.
Ingredients for vegan BLT:
Gather your ingredients!
Tofu Bacon
For the tofu bacon, you’ll need super firm tofu, soy sauce, nutritional yeast, olive oil, maple syrup, vegan worcestershire sauce, smoked paprika, liquid smoke, and garlic and onion powders.
Substitute: You can try using chickpea tofu or pumpkin tofu instead. If you can’t find a vegan worcestershire sauce, you can swap with a vegan-friendly steak sauce (like A1).
Lime Coleslaw
For the coleslaw, you’ll need green cabbage (could also use red), garlic, cilantro, green onions, plant-based yogurt, limes, red wine vinegar, avocado oil, maple syrup, ground cumin and coriander, and salt.
Substitute: Cilantro could be omitted or swapped with parsley. The plant-based yogurt could use coconut cream (the thick part of a can of coconut milk after being placed overnight in the fridge.
Avocado Sauce
For the green avocado sauce, you’ll need avocados, cilantro, garlic, limes, vegan mayonnaise, maple syrup and salt and pepper.
Substitute: Cilantro could be omitted or swapped with parsley
Other Ingredients
You’ll also need your favorite bread and farm-fresh tomatoes.
Other Vegan Sandwiches to Try!
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Best Avocado BLT Sandwich
Ingredients
For the marinated tofu bacon
- ⅓ cup soy sauce
- 3 tablespoons nutritional yeast
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 tablespoon vegan Worcestershire sauce
- 2 teaspoons smoked paprika
- 1 teaspoon liquid smoke
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 16 ounces super firm tofu, patted dry and sliced in ¼ inch slices (6mm)
For the quick lime coleslaw
- 2 cups green cabbage shredded
- ¼ cup Cilantro chopped
- ¼ cup plant based mayo (or unsweetened plant-based yogurt)
- 3 green onions chopped
- 1 clove garlic minced
- 1 lime juiced
- 1 tablespoon red wine vinegar
- 2 teaspoons olive oil
- 2 teaspoons maple syrup
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon salt
For the green sauce
- 1 ripe avocado peeled, pitted, and roughly chopped
- ¼ cup fresh cilantro finely chopped
- 3 tablespoons fresh lime juice + zest from full lime
- 3 tablespoons vegan mayonnaise
- 1 clove garlic, minced
- 1 teaspoon maple syrup
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
Other ingredients
- 8 slices bread, your favorite (toasted or not)
- 4-8 slices fresh tomatoes
Instructions
For the marinated tofu bacon
- Into a sealable container, add ⅓ cup soy sauce, 3 tablespoon nutritional yeast, 2 tablespoon each olive oil and maple syrup, 1 tablespoon vegan Worcestershire sauce, 2 teaspoon smoked paprika, and 1 teaspoon each liquid smoke, garlic powder, and onion powder. Whisk together well. Then, coat both sides of each slice of your tofu and place tofu in the container with the lid. Place in the fridge and let marinate for at least 30 minutes (Up to 3 days). Proceed with recipe while waiting.
- 15 minutes before done marinating, preheat oven to 400˚F (220˚C). Reserve the marinade, and place tofu slices on a baking sheet (without parchment paper) and once heated, bake for 20-25 minutes. When it comes out brush remaining marinade on it.
For the quick lime coleslaw
- Into a bowl, add 2 cups shredded cabbage, ¼ cup each chopped cilantro and plant-based yogurt, 3 chopped green onions, 1 clove minced garlic, juice of 1 lime, 1 tablespoon red wine vinegar, 2 teaspoon each avocado oil and maple syrup, and ½ teaspoon each ground cumin, ground coriander, and salt. Stir together and then place in the fridge for at least 15-20. Mins.
For the green sauce
- Into an immersion blender cup or a blender, add 1 ripe avocado, ¼ cup cilantro, zest of 1 lime, 3 tablespoon each lime juice and vegan mayonnaise, 1 clove minced garlic, 1 teaspoon maple syrup, and ¼ teaspoon each salt and pepper. Blend until smooth.
For assembly
- When everything is ready, layer a generous amount of the avocado green sauce on a slice of bread, add your tomatoes, tofu bacon, and the coleslaw. Add any remaining toppings as desired. Enjoy!
Notes
Video
Frequently Asked Questions
For the gluten – you’ll want to pick your favorite gluten free bread or wrap.
For the soy – Choose a chickpea tofu or pumpkin tofu for the recipe. Swap the soy sauce for tamari, coconut aminos or no soy soy sauce depending on your allergens. You will also want to choice a safe vegan worcestershire sauce and vegan mayo.
Nuts – Often times vegan yogurt has nuts and/or soy. Make sure you choose a safe for you option.
We do not recommend pre-making the sandwiches. Each individual part is good for 5 days in the fridge in sealable, air tighter containers.
We don’t recommend freezing these vegan BLT sandwiches.
I have made this recipe multiple times and it is so freaking good. the last couple of times, my avocado were spoiled and ruined my plans for the green sauce. Do you have any alternate sauces you would recommend in those situations?
So glad you’re enjoying it! You could try a pesto – we have one in this recipe: https://makeitdairyfree.com/oven-roasted-cauliflower-steaks-with-pesto-and-beans/
but also a spicy mayo would be great too – we have that in this post: https://makeitdairyfree.com/spicy-vegan-cauliflower-burger/
This recipe was a real crowd pleaser! Our two teenage boys don’t normally like tofu but they loved this! It’s a bright, fresh delight with highly complementary flavors. I doubled the tofu and we snacked on it straight from the fridge. This will now be in my regular rotation. Thank you!
So glad it was a hit with everyone!
Thanks
You’re welcome! Enjoy
Can I sub anything for the tofu?
You could use the marinade with rice paper, thinly sliced carrots, coconut meat….the cook time will be shorter with all of these
Where do you get your tofu? And do you boil it before marinating it?
We don’t usually boil it, but it’s an option. We typically get our super firm tofu from an Asian market or our local health food store.
This BLT sandwich was unbelievably quick and easy to make, but the depth of flavour made it feel like something you’d get at a café. My husband and I often turn to Andrew and Larisha’s recipes, and they’ve slowly become staples in our mealtimes together. This one is no exception, so satisfying and full of bold, smoky, savory flavor. I’m already excited to make it again for family and friends!
OMG thank you so much! We truly appreciate your support and we’re really happy to hear you enjoyed the recipe!
Loved this recipe. Didn’t use the avocado dressing and it was still delicious
Thank you so much! It’s great to hear you enjoyed the recipe even without the dressing.