Recipe Vegan Clubhouse Sandwich with Coconut Bacon

May 04, 2022

Article by

Laura McNeill, Tasting to Thrive

Adapted from an article originally published on:

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 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 (hold the tomato) with fries. Fast forward, and I still love a good clubhouse sandwich, but make it vegan (and luckily my palette has evolved now to love tomatoes)! 

This vegan clubhouse sandwich has all the deliciousness of a regular clubhouse without any of the meat. We use 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, fibre, 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 flavour 
  • Despite it being so delicious, it’s super nutritious 
  • It has a great balance of fibre, protein, and healthy fats to keep you feeling satisfied

What is coconut bacon? 

Coconut bacon is made with unsweetened coconut that has been mixed with spices and seasonings. The coconut bacon in this recipe 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 flavour 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 cooked in an air fryer. 

I hope you love this Vegan Clubhouse Sandwich with Coconut Bacon recipe as much as I do! 

Lauren McNeill is a Registered Dietitian who specializes in plant-based nutrition based in Toronto, Ontario. She runs a virtual private practice, Tasting to Thrive, and online program where she helps those who are vegan, vegetarian or just wanting to incorporate more plant-based foods into their everyday eating patterns. She holds a Masters of Public Health in Nutrition and Dietetics with a collaborative specialization in Women’s Health and has a cumulative social media audience of over 75 thousand.

Recipe Details

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For the vegan clubhouse sandwiches:

For the garlic tofu:

  • 1 block extra firm tofu
  • 3 Tbsp olive oil
  • 2 tsp garlic powder
  • ½ tsp salt

For the coconut bacon:

  • 2 cups coconut shavings (not flakes)
  • 1 Tbsp olive oil
  • 1 ½ Tbsp soy sauce
  • 1 Tbsp maple syrup
  • 1 tsp smoked paprika
  • ½ tsp ground pepper
  • ½ tsp liquid smoke (optional, but recommended)


How to make coconut bacon:

  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. 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. Be careful not to overcook the coconut bacon as it can burn easily. (Coconut bacon will become crispier as it cools so better to take it out early than late.)

How to make garlic tofu:

  1. 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.

How to make vegan clubhouse sandwich:

  1. 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! 

Try these handy tips!

  • 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! 
  • Most grocery stores carry liquid smoke in the herbs & spices or barbecue sauce section. 

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