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.
Be sure to check the ingredients on your Worcestershire sauce. Many contain anchovies. The Kroger brand Worcestershire sauce is vegan, as is the 365 brand from Whole Foods.