Preheat oven to 400°F and line a baking sheet with parchment paper.
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:
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:
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!
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.