Vegan BLT Sandwich

This Vegan BLT Sandwich is a fun, nostalgic and plant-based spin on a classic sandwich that we all know and love, with umami rich tofu and mushroom “bacon”, lots of veggies and toasted sourdough, it’s the perfect lunch.

This is the sandwich I have been eating on repeat since working on this for Jason’s Sourdough company, who are amazing. They have such a great range of sourdough bread and crumpets, and so, for Veganuary, I knew I wanted to re-create a traditional and much-love recipe. I went for the classic BLT (bacon lettuce and tomato) and so we’re using mushroom and tofu “bacon” – I use the term loosely as it’s completely plant-based and carries the same rich umami smoky flavour of bacon without the meat. Then we have toasted sourdough instead of plan bread, the usual lettuce and tomato with vegan cream cheese or mayo and then some smashed avocado, too. the combination of all of this together is so good.

Why will I love this?

This sandwich is so good:

• Hearty, wholesome and nostalgic
• Vibrant, fresh and crispy
• Umami rich “meaty” and savoury
• Made with real plant-based ingredients
• High in protein from the tofu
• With added meatiness and flavour from the mushrooms
• Also with lettuce, tomato and avocado for more plants
• Sandwiched between gut-friendly sourdough bread
• Toasted for that golden crispiness
• Naturally plant-based, egg-free and dairy-free
• Gluten-free and nut-free
• Made with vegan cream cheese spread or mayo
• Easy to make in a few steps
• Delicious warm or cold
• Everyone will love it
• You can prepare the fillings ahead of time
• Great for lunch
• Packed with plant points and diversity
• Enjoy as part of a balanced dinner, too, with some potato wedges
  • For example!

If you already love the sound of this sarnie, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.

For the tofu and mushrooms:

• Portobello mushrooms: these are the large ones, which are best for sandwiches as you can slice them into long strips.
• Extra-firm tofu: slice into thin strips to bake or air fry until crisping up.
• Soy sauce: for that umami richness.
• Olive oil: to allow the tofu to crisp up.
• Balsamic vinegar: for tang and richness.
• Sweet smoked paprika: for heat, colour and flavour.
• Garlic granules: for flavour.
• Smoked salt: this adds so much more flavour than regular salt and is key to the “meaty” flavour of bacon.
• Black pepper: to season.

And for the sandwiches:

• Sourdough bread: I use the White Ciabattin loaf which is pre-slice and loaf-shaped, perfect for sandwiches and toasting, but you can use whatever bread you like.
• Avocado: smash this lightly to add some juiciness and freshness.
• Beef tomato: for the freshness.
• Lettuce: for crunch.
• Vegan cream cheese or mayo: I prefer the cream cheese option and use NUSH which is almond based, but if you like mayonnaise, stick to that.

Is this gluten-free and nut-free?

This is easily gluten-free, as long as you use GF bread and use tamari not regular soy sauce. This is also nut-free, just check your cream cheese.

How do I make this?

This is ready in a few steps:

• Slice the mushrooms and tofu into strips: and add to a bowl.
• Add in the seasonings and toss together: making sure everything is coated.
• Arrange the tofu and mushrooms on trays and bake or air fry: until the mushrooms are juicy and the tofu is crisping up.
• Toast the sourdough: until golden.
• Smash the avocado: slightly chunky.
• Make the sandwiches with sourdough, cream cheese, lettuce, tomato, tofu, mushroom: and then the avocado with the second piece of toast.
• Slice and eat straight away: enjoy.

How long will it last?

You can prepare the tofu and mushrooms ahead of time and keep in the fridge in a sealed container for 2-3 days and enjoy cold or warm back up.

What other recipes can I try?

For more sandwiches and lunch options:

• Roasted Vegetable Gnocchi Traybake
• Coronation Spiced Chickpea/Bean Sandwich Filler
• Pistachio Pesto Pasta Salad
• Mediterranean Roasted Vegetable Hummus Pesto Sandwich
• Herby Olive Butterbean Couscous Salad

Shop the recipe

Stay in touch

I look forward to hearing what you think of this Vegan BLT Sandwich so please let me know in the comments below and leave a star review above. If you do make these rolls, I’d love to see, so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With BLT love x

p.s. this recipe was first made with Jason’s Sourdough, who I love, although this blog post is not sponsored.