Chicken Bacon Ranch Club as server at Graze in Nashville, Tennessee, as seen on Diners, Drive-ins, and Dives, season 34.
Recipe courtesy of Graze

Vegan Chik'n Bacon Ranch Club Sandwich

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  • Level: Intermediate
  • Total: 1 hr 45 min (includes cooling time)
  • Active: 40 min
  • Yield: 4 servings



Vegan Ranch:

Sandwich Assembly:


  1. For the tofu: Preheat the oven to 400 degrees F.
  2. Slice the tofu lengthwise into 4 rectangular slices that are about 1/4-inch-thick each. Place in a 12-inch square baking pan and set aside. Combine vegetable stock, liquid aminos and poultry seasoning. Pour over the tofu. Bake, uncovered, for 30 minutes. Let cool completely.
  3. Preheat oil in a deep-fryer to 375 degrees F.
  4. In a large bowl add breadcrumbs. In a smaller bowl combine soy milk with apple cider vinegar. Bread the tofu pieces in the dry and wet mixes, and finish with another dip in the dry mix. Fry for 4 minutes.
  5. For the vegan ranch: Put mayonnaise in bowl. Add soy milk, apple cider vinegar, granulated garlic, onion powder, salt and pepper. Whisk in mixing bowl and set aside.
  6. For the sandwich assembly: Start with bread, then top with vegan ranch, spinach, sliced tomato, shredded carrots, pickles, vegan bacon and fried tofu. Finish off the sandwich by toasting each side on a flattop or frying pan.