Jul 14 2026
Restaurants›Market on Front›Vlt Breakfast Sando Recipe

Vlt Breakfast Sando Recipe

Inspired by Market on Front
Time25m
Serves1

Vegan Bacon, Tofu, Smoked Cashew Sriracha Butter, Vegan Chipotle Aioli, Avocado, Tomato, and Spinach. Served on Le Petit whole wheat bread.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Sandwich Components

Smoked Cashew Sriracha Butter

Vegan Chipotle Aioli

Tofu Marinade & Cook

Finishing & Seasoning

Method

Smoked Cashew Sriracha Butter

  1. 1

    Blend cashew butter

    Drain soaked cashews and place in a small food processor or high-speed blender with softened vegan butter, sriracha, liquid smoke, lemon juice, and 1/4 tsp salt. Pulse until smooth and spreadable, scraping sides as needed (about 1–2 minutes). If too thick, add 1/2 tsp neutral oil or a few drops of water to reach spreading consistency. Reserve.

Vegan Chipotle Aioli

  1. 2

    Mix aioli

    In a small bowl combine vegan mayonnaise, finely minced chipotle in adobo, lime juice, minced garlic and 1/8 tsp salt. Stir until homogenous. Taste and adjust heat or acidity. Refrigerate until assembly.

Tofu Marinade & Cook

  1. 3

    Prepare tofu

    Press the firm tofu briefly between paper towels to remove excess moisture, then slice into a single 1/4–1/3 inch thick piece (about 100 g).

  2. 4

    Marinate tofu

    Whisk together tamari, maple syrup, smoked paprika, olive oil and black pepper. Brush both sides of the tofu slice with marinade and let sit 5 minutes (or up to 15 minutes) to absorb flavor.

  3. 5

    Cook tofu

    Heat a nonstick skillet over medium heat. Add a light coating of oil. Add marinated tofu and cook 3–4 minutes per side until golden and slightly crisp at edges, basting with any leftover marinade in the pan. Remove and keep warm.

  4. 6

    Crisp vegan bacon

    In the same skillet (or a separate one), cook vegan bacon strips according to package instructions or until crisp and browned (typically 2–3 minutes per side). Transfer to paper towel to drain.

Assemble Sandwich

  1. 7

    Toast bread

    Lightly brush both slices of Le Petit whole wheat bread with 1 tsp olive oil or vegan butter. Toast in a skillet or toaster until golden and slightly crisp (about 1–2 minutes per side in a skillet).

  2. 8

    Apply spreads

    Spread about half of the smoked cashew sriracha butter evenly on one slice of toasted bread. Spread the vegan chipotle aioli (about half the prepared amount) on the other slice.

  3. 9

    Layer ingredients

    On the cashew butter–topped slice, place the cooked tofu, then the vegan bacon strips. Top with sliced tomato, half an avocado (sliced or mashed and seasoned with 1/8 tsp salt and a pinch of black pepper), and a handful of baby spinach.

  4. 10

    Finish and serve

    Close the sandwich with the aioli-spread slice. Press gently, slice in half if desired, and serve immediately while warm.

More from Market on Front