The Mango Mayonnaise I made for our sandwiches was inspired by a recipe for Not Quite BLT with Mango Spread from Vegetarian Times. The original recipe used silken tofu as a base for their spread, which I like, but opted to use Vegenaise here. I'm also crazy about hot-sweet flavors so I added fresh jalapeno to the mango mayo. 

To make the Mango Mayonnaise: I started with about equal parts of chopped, peeled mango and Vegenaise. I whizzed the mango in the food processor along with a little squeeze of lime, some lime zest, a pinch of salt, and some chopped fresh jalapeno, then stirred in the Vegenaise.

Recipe: Better Than Bacon from VegCooking.com. I used 350g of extra firm tofu, reduced the amount of soy sauce to about 5 tablespoons and use the full amount of everything else. A Y-peeler works great for slicing the tofu into very thin strips.  The cooked strips were added to our sandwiches along with romaine lettuce, sliced avocado, tomato and mango mayonnaise.

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