This Vegan Clubhouse Sandwich with Coconut Bacon comes together in less than 20-minutes, making it an easy dinner or lunchtime recipe staple.
There are some recipes that are so good I want to eat them every week, over and over, and this Vegan Clubhouse Sandwich with Coconut Bacon is definitely one of them.
Clubhouse sandwiches always remind me of my childhood because my family always stopped at Irving Big Stop (a Canadian gas station that also has highway-side restaurants… Odd, I know) on road trips. As a kid I was surprisingly picky, but I loved the clubhouse sandwich with fries, hold the tomato. Fast forward a couple decades and I still love a good clubhouse sandwich, but make it vegan, and luckily my palette has evolved now to love the tomatoes.
This vegan clubhouse sandwich has all the deliciousness of a regular clubhouse without any of the meat. We use a simple pan-fried garlic tofu and coconut bacon as the base, and add fresh sliced tomato, crisp romaine and creamy avocado to take it to the next level, all on sprouted Silver Hills bread that provides protein, fiber, iron and zinc.
One of the best parts about this vegan clubhouse sandwich is that it can be made for lunch or dinner and easily packed for school or work! The sprouted grains from the Silver Hills bread provide a good source of fiber and protein, while the tofu adds protein, and the avocado adds healthy fat, meaning this vegan sandwich will keep you energized throughout your day and fuller for longer.
Why I love this vegan sandwich
- It comes together in 20-minutes, making it the easiest lunch or dinner
- It’s easy to pack for school or work
- It’s seriously packed with flavor
- Despite it being so delicious, it’s super nutritious
- It has a great balance of fiber, protein and healthy fats to keep you feeling satisfied
Silver Hills Bread: Silver Hills bread is my favorite to use in my recipes because it’s sprouted, which means the grains have been soaked ahead of times, which makes the bread higher in nutrients like protein, fiber, iron and zinc than conventional breads. It also tastes amazing, which is vital for this recipe! I’ve used the Squirrelly Silver Hills bread for this recipe, but there are so many delicious flavours that you can find here.
Garlic Tofu: This garlic tofu adds a delicious, savory source of protein and comes together quickly since it’s pan-fried. You can also make it in the oven or air-fryer if you prefer.
Coconut Bacon: This coconut bacon adds a salty, smoky crunch to this sandwich that tastes surprisingly close to real bacon. If you’ve never made it before it’s a lot easier than it seems! I used liquid smoke to get the flavor as close to real bacon as possible, but feel free to omit if you don’t have it on hand. The coconut bacon can also be made in an air fryer!
Tomato, Lettuce & Avocado: To add a good dose of veggies and crunch to the sandwich!
Vegan Mayonnaise: I used a vegan mayonnaise to add some creaminess to this sandwich, but it can definitely be omitted!
How to make this Vegan Club Sandwich with Coconut Bacon
- Preheat oven to 400 F and line a baking sheet parchment paper.
- Mix together the ingredients for your coconut bacon, then spread evenly on the baking sheet. Pour any extra marinade on top of the coconut bacon, and cook for 10-15 minutes, until crispy and golden brown, flipping half way through.
- Meanwhile, toss sliced tofu in olive oil, garlic powder and salt. Cook in a large pan over medium heat for 15-minutes or until golden brown on each slide, flipping half way through.
- Once coconut bacon and tofu are done cooking, layer them on top of toasted Silver Hills sprouted bread with vegan mayo (if using), sliced tomato, romaine lettuce and sliced avocado. Enjoy!
- Both the coconut bacon and garlic tofu can be stored in an airtight container in the fridge for 4-5 days.
- Extra firm tofu works the best in this recipe since it holds its shape well.
- This recipe uses coconut chips or shavings, not coconut flakes
- Feel free to add any other vegetables that you like!
- Be careful not to overcook the coconut bacon as it can easily burn.
- Coconut bacon will become crispier as it cools!
- Most grocery stores carry liquid smoke in the herbs & spices or barbecue sauce section.
I hope you love this Vegan Clubhouse Sandwich with Coconut Bacon recipe as much as I do! Make sure to leave me a rating and review, and don’t forget to check out my Pinterest page for even more recipes like this! Tag me and Silver Hills on Instagram if you try these out, I’d love to see a photo!
Vegan Club Sandwich with Coconut Bacon
This Vegan Clubhouse Sandwich with Coconut Bacon uses garlic tofu as the base and comes together in less than 20-minutes, making it an easy dinner or lunchtime recipe staple.
- 1 loaf Silver Hills Sprouted Bread I used the Squirrelly Bread in this recipe
- 8 leaves romaine lettuce
- 2 tomatoes sliced
- 1 avocado sliced
- 1/4 cup vegan mayonnaise
- 1 block extra firm tofu
- 3 tbsp olive oil
- 2 tsp garlic powder
- 1/2 tsp salt
- 2 cups coconut shavings not flakes
- 1 tbsp olive oil
- 1½ tbsp soy sauce
- 1 tsp smoked paprika
- 1 tbsp maple syrup
- 1/2 tsp ground black pepper
- 1/2 tsp liquid smoke optional, but recommended
Preheat oven to 400 F and line a baking sheet parchment paper.
Mix together the ingredients for your coconut bacon, then spread evenly on the baking sheet. Pour any extra marinade on top of the coconut bacon, and cook for 10-15 minutes, until crispy and golden brown, flipping half way through.
Meanwhile, toss sliced tofu in olive oil, garlic powder and salt. Cook in a large pan over medium heat for 15-minutes or until golden brown on each slide, flipping half way through.
Once coconut bacon and tofu are done cooking, layer them on top of toasted Silver Hills sprouted bread with vegan mayo (if using), sliced tomato, romaine lettuce and sliced avocado. Enjoy!
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This blog post is kindly sponsored by Silver Hills.
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