Recipe courtesy of Graze
Vegan Chik'n Bacon Ranch Club Sandwich
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1825
- Total Fat
- 67
- Saturated Fat
- 8
- Carbohydrates
- 245
- Dietary Fiber
- 16
- Sugar
- 27
- Protein
- 62
- Cholesterol
- 0
- Sodium
- 3790
- Total: 1 hr 45 min (includes cooling time)
- Active: 40 min
Ingredients
Tofu:
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
Vegan Ranch:
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
Sandwich Assembly:
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.