I’ve never considered myself a picky eater, just someone who likes good food. I never had any real food aversions, except, you know, meat, but other than that, I’m down with just about anything. It just has to be good! When it comes to sandwiches, I like all the things piled on. I was probably a total pain to pack lunches for as a kid. (I know I am as an adult!)
So when I find something tasty and packable, I’m totally down. Club sandwiches, by default, involve maybe not all the things, but what I consider to be just the amount needed to make a really good sandwich. The problem is, most of those things that get piled onto a conventional club don’t jive with my diet these days. Fortunately, making vegan swaps for all of them was easy.
In addition to your typical toasted bread, lettuce and tomato, I subbed savory baked tofu for the turkey you’d normally find in a club sandwich, and coconut bacon for bacon. I’m all about experimenting with different variations on baked tofu, and this version, with just a bit of maple syrup, cumin, garlic and paprika, was one of my favorites to date. I’ll probably be making it again and throwing it on a salad (note to self: there’s another tasty packable lunch idea). Coconut bacon, in case you haven’t tried it, is nothing short of amazing. It’s crunchy, savory, satisfying, and totally vegan, getting most of its flavor from a liquid smoke-based marinade. (For more on that, check out this post on how to make your own vegan bacon.) I also slathered the bread in a smashed avocado mixture in place of mayo. You can take a shortcut and use vegan mayo instead if you want, but what I really like about the avocado is that the little bits of coconut bacon stick right to it, so you don’t end up with a mess of coconut bacon in your lunch box.
For the baked tofu:
For the coconut bacon
For the vegan club sandwiches:
To make the baked tofu:
To make the coconut bacon:
To make the sandwiches:
Prep time includes marinating time for the tofu.
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