Name: Vegan Chik'n Bacon Ranch Club Sandwich
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 4 servings
Ingredients: 1 block extra-firm tofu; 1 cup vegetable stock; 1/4 cup liquid aminos; 1 tablespoon poultry seasoning; Canola oil, for cooking; 4 cups Texas breading or breadcrumbs; 1 cup unsweetened soy milk; 2 tablespoons apple cider vinegar; 2 cups vegan mayonnaise; 1/2 cup unsweetened soy milk; 1/4 cup apple cider vinegar; 1 tablespoon granulated garlic; 1 tablespoon onion powder; 1 teaspoon salt; 1 teaspoon ground pepper; 8 slices sourdough bread; 1 cup spinach; 1 tomato, sliced; 1 cup shredded carrots; 1 cup dill pickle chips; Cooked vegan bacon, preferably The BE Hive seitan bacon

Directions

For the tofu: Preheat the oven to 400 degrees F.
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.
Preheat oil in a deep-fryer to 375 degrees F.
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.
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.
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.