A vegan twist on a classic, this TLT Sandwich with Smokey Tofu Bacon, lettuce, and tomato, is light, savory, and delicious!
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I’ve mentioned before that my favorite thing about summer is the abundance of fresh fruits and vegetables. And there’s nothing like the taste of vine ripened tomatoes!
It’s always so sad that those juicy red tomatoes are only available for a short time each year. This sandwich is a perfect way to enjoy them while they’re here!
In my pre-vegan days I loved BLT sandwiches. When we first went vegan, I thought I’d never have a BLT again.
I’ve tried a few of the alternative bacon products that are available in the stores, but haven’t yet found one that I like.
Well, this tofu bacon might not pass as the real thing, but it sure worked in this sandwich! And vegan alternatives don’t have to taste just like their animal based counterparts, they just have to taste good.
This tofu bacon sure does!
It’s smokey and salty, with a hint of maple syrup. And like almost all of my recipes, this one is oil-free! If you’re not concerned about consuming oil, go ahead and fry the tofu in a little oil. The result will be even more similar to bacon. But I love my oil-free baked tofu bacon.
When combined with lettuce, tomato, my Tofu Cashew Mayonnaise, and some whole grain bread, it brings me back to those BLTs I remember.
How to Make the Tofu Bacon
The trick to a great “meaty” texture for tofu is to begin by freezing it.
For this recipe, I buy extra firm tofu and freeze it right in its package. When ice crystals form in the tofu, they create little holes, and the tofu becomes spongier and chewier.
The day before I plan to use it, I transfer it to the refrigerator and let it thaw.
Press the thawed tofu with a tofu press, or between two plates weighed down with a heavy object. The frozen and thawed tofu will release a lot more water than tofu that wasn’t frozen. And it will easily absorb marinades.
I slice the tofu lengthwise with a sharp knife into thin slices. I have heard of people using a mandolin or a cheese slicer to slice their tofu, but I find a knife is the easiest way for me.
Place the slices in a shallow baking pan and pour the marinade ingredients over them. It will take very little time for the tofu to absorb the marinade.
Transfer the tofu slices to a parchment covered baking sheet and bake at 400° F for approximately 20 minutes, turning them after 10 minutes. The cooking time will vary depending on the thickness of your tofu slices.
The tofu bacon is done when it is dry – some slices may be done sooner than others. Be careful not to burn it.
Assemble Your TLT Sandwich
Assembling your TLT Sandwich is easy.
Simply toast some whole grain bread, spread some Tofu Cashew Mayonnaise on each slice.
Place some lettuce, some sliced tomatoes, and a few slices of tofu bacon between those bread slices and enjoy!
- Serve these ingredients in a tortilla for a BLT wrap.
- Use my Vegan Bacon Bits in place of the tofu bacon.
- Add some sliced avocado for a TLTA sandwich.
For more delicious vegan sandwich ideas, see:
- Vegan Philly Cheesesteak
- Pepperoni Pizza Panini
- Italian Sausage and Peppers Sandwich
- BBQ Soy Curl Sandwich
- Quinoa and Black Bean Burger
- Chickpea Lettuce Wrap
- Buffalo Soy Curl Sub
- Vegan Sloppy Joes
- Chickpea Burgers
- Hummus Veggie Wrap
- Chickpea Salad Sandwich
Are you new to oil free cooking? Check out my Oil Free Cooking Tips to learn more about oil free baking, roasting, sauteing, and more!
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- 1 package Extra firm tofu frozen, thawed, pressed and sliced thin
- 8 slices whole grain bread
- 2 large tomatoes sliced
- Tofu Cashew Mayonnaise
- For the best texture, the tofu should be frozen, thawed, and pressed before slicing. This results in a meatier, chewier texture. Slice the tofu into approximately 1/8 inch thick slices.
- Whisk together the ingredients for the marinade. Place the tofu slices into a large shallow baking pan and spoon the marinade over them evenly. Marinate the tofu for about 1/2 hour.
- Preheat the oven to 400° F. Place the tofu slices on a baking sheet covered with parchment paper or a silicone mat. Bake the tofu for 10 minutes, turn over and bake for another 5 to 10 minutes. Check the slices for doneness, and remove slices as they become dry. If the tofu is sliced unevenly, the thinner slices will bake faster than the thicker slices. I continue to turn the slices and check them every few minutes and removing the individual slices as they are done.
- Assemble your sandwich by lightly toasting the bread, spreading the slices with the mayonnaise, and layering the lettuce, tomato, and tofu bacon between the slices.
Nutrition calculations are approximate.
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