This Vegan BLT Sandwich is so easy to prepare but tastes so amazing. Enjoy each bite of smokey tofu bacon, crisp lettuce, juicy tomato, creamy avocado and onions on gluten-free bread with vegan garlic mayonnaise.
My Vegan BLT Sandwich was inspired by the TTLA sandwich which became popular when actress Tabitha Brown recorded a live video on Facebook of her eating the Whole Foods TTLA sandwich, she had just started her vegan journey and was raving about how delicious the sandwich was while she ate it. The video has since received over 1 million views and has had many others eating this sandwich.
There have been since been countless video reviews, blog posts and I have even seen it on television. In several Facebook, groups people are commenting how the stores can’t keep up with the demand for this sandwich.
I wanted to try one myself on a gluten-free bread, but unfortunately the nearest Whole Foods Market is an hour and a half drive away in Jacksonville, I’m definitely not going to drive that far for one sandwich.
I definitely wanted to try ‘blt’ sandwich, even though I have always made sandwiches with marinated tofu, tomatoes, lettuce, avocado, onion mayonnaise. I have just not added the vegan bacon.
So I decided to find a solution, the original TTLA sandwich has:
I decided to make my own vegan bacon with tofu. I just didn’t think the tempeh bacon that was on the market had enough flavor for me plus I’m also not a fan of tempeh. I did not grow up eating bacon because we didn’t eat pig flesh but I ate vegetarian bacon, so I had an idea what the flavor should taste like, that’s why I posted my coconut bacon recipe.
The sandwich is pretty each to prepare, first I made the tofu bacon. I marinated slices of tofu with a combination of Bragg’s liquid aminos, smoked paprika, cumin, maple syrup, onion, garlic powder for about 30 minutes. I included liquid smoke but you can leave it out and still have a delicious tofu bacon recipe.
Meanwhile, I prepared the garlic mayo by adding 1 crushed garlic and a little lemon juice to the mayonnaise and place it in the refrigerator. Next, I prepared the vegetables leaving the avocado for when I’m about to assemble the sandwich.
Using a non-skillet skillet, I cook the tofu bacon until crispy. If you aren’t able to cook until crispy because your slices weren’t thin enough, transfer the strips to the oven set at 350 degrees for about 10 minutes to crisp up.
For making tofu bacon, start with a high protein tofu that is either extra-firm or super firm that doesn’t need to be pressed. My current favorite is Trader Joes super firm. Whitewave and Twin Oaks Community also carry pretty firm ones.
Tofu Bacon Marinade
- 2-3 tablespoons Bragg's liquid aminos, or Tamari sauce
- 1 tablespoon maple syrup
- 2 teaspoons smoked paprika
- 1 teaspoon hickory liquid smoke
- 1 teaspoon nutritional yeast flakes
- 1/2 teaspoon cumin powder
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 14 ounce extra-firm tofu, or super-firm, drained and cut into thin slices
- 1-2 tablespoons oil, for frying
For The Tofu Bacon
- Whisk marinade ingredients in a medium bowl. Place tofu strips in a casserole pan and brush the marinade on both sides. Let the tofu strips marinate for 20 minutes while you prepare the garlic mayonnaise and vegetables.
- Heat oil on medium heat in a large skillet, add marinated tofu and fry until crispy on both sides
- Whisk mayonnaise, garlic, lemon juice and salt in a small bowl. Cover and chill.
- To assemble, spread vegan garlic mayonnaise on both slices of bread, top with lettuce, onion, tomato, avocado and tofu bacon.