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Three quarter pieces of a Vegan Club Sandwich on a dish.
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5 from 1 vote

Vegan Club Sandwiches

Ready to win at lunch? You need to try my vegan club sandwich! This double-decker sammie is stacked with not one, but two layers of smoky tempeh bacon, savory marinated tofu, crisp lettuce, juicy tomato, creamy mayo, and avocado, all tucked between three slices of toasted bread. It's totally scrumptious and perfect for meal prep!
Prep Time10 minutes
Cook Time30 minutes
Marinating Time30 minutes
Total Time1 hour 10 minutes
Course: Sandwich
Cuisine: American
Servings: 3
Calories: 909kcal
Author: Alissa Saenz

Ingredients

For the Tofu Turkey

  • ½ cup vegetable broth
  • 3 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon poultry seasoning
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • 1 (14 ounce/396 gram) package extra-firm tofu, drained, pressed, and cut into ¼ inch thick slices

For the Tempeh Bacon

  • 3 tablespoons soy sauce
  • 1 tablespoon maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon liquid smoke
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • 1 (8 ounce/227 gram) package tempeh, cut into ¼ inch thick (or thinner) slices

For the Sandwiches

  • 9 slices sandwich bread, toasted
  • 9 tablespoons vegan mayonnaise
  • 1 small head lettuce (butter or green leaf)
  • 2 medium tomatoes, sliced
  • 1 medium avocado, sliced
  • Salt and pepper, to taste
US Customary - Metric

Instructions

  • To make the tofu turkey, stir the broth, soy sauce, vinegar, poultry seasoning, onion powder, garlic powder, and paprika together in a small container.
  • Place the tofu slices into a shallow dish, then pour the broth mixture over them. Let the slices marinate for at least 30 minutes, or up to 24 hours (Note 1).
  • To make the tempeh bacon, stir the soy sauce, maple syrup, apple cider vinegar, liquid smoke, onion powder, garlic powder, and smoked paprika together in a small container.
  • Place the tempeh slices in a shallow dish, then pour the soy sauce mixture over them. Let them marinate for at least 30 minutes, or up to 24 hours (Note 1).
  • Preheat the oven to 400°F.
  • Line a couple of baking sheets with parchment paper.
  • Arrange the tofu slices in a single layer on one baking sheet, and the tempeh slices in a single layer on another baking sheet. Reserve any excess marinade.
  • Bake the tofu and tempeh for about 30 minutes, flipping the tofu halfway through and brushing it with any reserved tofu marinade. Brush the tempeh with any reserved tempeh marinade at this time (no need to flip the tempeh). The tofu is done when the pieces have shrunk and darkened slightly. The tempeh is done when the slices are dark around the edges.
  • To make the sandwiches, slather three slices of toast with vegan mayo, then arrange layers of the tofu, tempeh, lettuce, tomato, and avocado, sprinkling with salt and pepper to taste. Top each sandwich with another slice of toast, then spread mayo over that slice. Repeat the layering arrangement of fillings, then finish each sandwich with a final layer of toast spread with mayo.
  • Serve immediately.

Notes

  1. If you decide to let your tofu or tempeh marinate for more than 2 hours, be sure to cover the dish and stick it in the fridge.

Nutrition

Serving: 1sandwich | Calories: 909kcal | Carbohydrates: 74g | Protein: 40g | Fat: 52g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Sodium: 2921mg | Potassium: 1442mg | Fiber: 11g | Sugar: 16g | Vitamin A: 1754IU | Vitamin C: 21mg | Calcium: 292mg | Iron: 9mg