Salads · 30 min
Vegan "BLT" Salad with Tofu Bacon, Avocado & Garlic Croutons
- 30 min
- 2–6 servings
- 699 kcal / serving
A crunchy, creamy vegan salad with smoky tofu bacon, avocado, and garlicky croutons. It fits a weeknight lineup thanks to quick marinating and simple assembly.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½avocado
- 1 (12 oz) pkgextra firm tofu
- 1 clovegarlic
- 1 pintgrape tomatoes
- 1 headromaine lettuce
- 3 sliceswhole grain bread
- avocados
From the pantry: basil, dried, black pepper, cardamom, ground, Dijon mustard, extra virgin olive oil, onion powder, paprika, pure maple syrup, salt, soy sauce, vegan mayonnaise, white wine vinegar
Cookware
baking dish · baking sheet pan · chef's knife · colander · cutting board · garlic press (optional) · measuring spoons · mixing bowls · oven mitts · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: tofu
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- ½avocado
- 1 clovegarlic
- 1 pintgrape tomatoes
- 1 headromaine lettuce
- avocados
Dairy, eggs & chilled
- 1 (12 oz) pkgextra firm tofu
Bakery & bread
- 3 sliceswhole grain bread
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | ½ | 1 | 1 ½ |
| extra firm tofu | 1 (12 oz) pkg | 2 (12 oz) pkg | 3 (12 oz) pkg |
| garlic | 1 clove | 2 cloves | 3 cloves |
| grape tomatoes | 1 pint | 2 pints | 3 pints |
| romaine lettuce | 1 head | 2 heads | 3 heads |
| whole grain bread | 3 slices | 6 slices | 9 slices |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- 1) Heat oven to 450°F.
- 2) Whisk soy sauce, maple syrup, oil, and spices in a baking dish to make the marinade.
- 3) Slice the tofu into 1/4-inch planks, press out moisture, then coat with the marinade in a single layer and set aside.
- 4) Mince the garlic and whisk it with oil and spices to make garlic oil.
- 5) Cube the bread and toss with the garlic oil until coated; spread on a baking sheet in an even layer.
- 6) Bake the croutons until golden and crisp, about 8 minutes, turning halfway through.
- 7) Bake the marinated tofu until firm and the marinade has absorbed, 15–20 minutes.
- 8) While things bake, rinse the produce.
- 9) In a bowl, whisk together oil, vegan mayo, white wine vinegar, Dijon, salt, and pepper to form the dressing.
- 10) Halve the tomatoes and avocado, dice the avocado, and add both to the dressing bowl.
- 11) Tear or chop romaine into bite-sized pieces and add to the mixing bowl.
- 12) Just before serving, toss in the croutons with the salad, then divide onto plates and top with the tofu bacon.
Two tips
- Prep ahead: marinate the tofu up to a day in advance and keep the croutons separate until serving.
- Serving idea: add extra avocado slices on the side for extra creaminess using the listed ingredients.
Nutrition per serving
- Calories
- 699 kcal
- Protein
- 32 g
- Carbs
- 62 g
- Fat
- 41 g
- Fiber
- 16 g
- Sodium
- 315 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.