Vegan Club Sandwich with Smoked Tofu “Bacon” and Pesto Mayonnaise
This vegan club sandwich is packed with flavor! Smoky tofu “bacon,” creamy chickpea “egg” mayo, and herb pesto make for a satisfying homemade lunch.
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This double-decker sandwich is hearty and flavorful, loaded with chickpea “egg” mayonnaise, smoked tofu “bacon,” lettuce, and tomato.
Serve with vegan coleslaw or potato salad and a cold drink for a satisfying weeknight lunch.
How to make Vegan Club Sandwich:
The most important part of a club sandwich is the layers, so you’ll need three slices of bread per sandwich.
Using good quality bread will really make a difference in the outcome of this sandwich, so choose your favorite sourdough or farmhouse bread and slice it into large thin slices.
Layer the sandwich with a generous dollop of chickpea “egg” mayonnaise between the first two slices, then top with vegan bacon, lettuce, and tomato.
Spread a generous amount of thick pesto mayonnaise on the last slice of toast and place it, spread-side down, on top of the sandwich. Use a skewer to secure the sandwich in place, then cut it in half with a sharp knife.
The chickpea “egg mayonnaise,” tofu marinade, and pesto mayonnaise can be stored in an airtight container in the fridge for 2-3 days, so you can make the stuffing in bulk and use it for several lunches in a row.
Once the prep work is done, it only takes about 10 minutes to fry the “bacon” and assemble the sandwich.
