Vegan BLT Wraps

Can I just start by saying how crazy life has gotten lately? It seems like the whole world is under lockdown and everything feels so uncertain at this time. As much as I should be working on things for school, I seem to only be able to focus on things that make me happy and I think that's ok. We all have to do what we can to cope. Since life is being a little hard right now, I thought it was the perfect time to give you this recipe. These vegan BLT wraps are quick, easy and can be made in advance to snack on all week.

I was honestly SO surprised when I was first developing this recipe. It's kind of crazy how with only a couple of ingredients, you can totally transform a simple brick of tofu. Chewy, crunchy, smokey, incredibly savoury and everything you could want from real bacon!

The base for the marinade is olive oil and soy sauce. The whole grain dijon mustard adds a certain bite and a depth of flavour to the bacon. The garlic powder and smoked paprika make for a really savoury marinade and finally, the magic touch comes from the liquid smoke, but be careful with it because a little goes a long way!

The bacon can be enjoyed on it's own or used as a topping for your favourite salads or even my Vegan Jalapeño Mac & Cheese. And of course, use it in sandwiches and wraps as you would with regular bacon. Enjoy!


Prep time: 25 minutes Cook time: 25 minutes Servings: 4-5


Tofu bacon:

350g Brick of extra firm tofu

1/4 cup + 2 tbsp of olive oil (divided)

1/4 of soy sauce or tamari

1 tbsp of whole grain dijon mustard

1/2 tsp of garlic powder

1/4 tsp of smoked paprika

4-5 dashes of liquid smoke (preferably hickory)

To serve:

4-5 large whole wheat wraps

Vegan mayonnaise (I really love Hellman's vegan mayo!)

1 large tomato, sliced

1 small head of red leaf lettuce or other type of green

1 avocado, sliced (optional)


1. Cut the brick of tofu lengthwise in strips about 1/8" thick. It's ok if they aren't perfect because the thinner parts will get super crispy.

2. Place the strips of tofu between two kitchen towels and pat them dry to remove any excess moisture. Doing this will make sure the marinade really penetrates the tofu.

3. In a large baking dish, add 1/4 cup of olive oil, the soy sauce, mustard, garlic powder, smoked paprika and liquid smoke. Whisk together until well combined and add the strips of tofu to the dish. Using your hands, rearrange the tofu strips making sure every side is well coated in the marinade. Cover with a plastic wrap and set aside in the refrigerator for about 20 minutes to let the marinade really soak into the tofu.

4. While the tofu is marinating, preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper and drizzle the remaining 2 tablespoons of olive oil. This will ensure the tofu bacon gets nice and crispy.

5. Once the tofu has marinated, place the strips on the baking sheet, leaving a little bit of room between each strip. Drizzle any remaining marinade over the tofu. Place in oven and cook for about 15 minutes, flip the strips of tofu and cook for another 8-10 minutes or until deep golden brown. Remove from oven and let cool sightly for about 5 minutes. The bacon should get even crispier once it cools a bit.

6. To make the BLTs, spread vegan mayonnaise evenly onto a wrap. Place the lettuce, a few slices of tomato, avocado and 3 or 4 strips of bacon slightly off-center of the wrap. Roll the whole thing tightly and enjoy!

Note: Any leftover bacon can be stored in an air-tight container in the refrigerator for 1 week.

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