Ingredients 1 pound block extra-firm tofu, drained
1/4 cup olive oil
1 teaspoon smoked paprika
2 tablespoons reduced sodium soy sauce2 avocados2 beefsteak tomatoes8 Romaine or red leaf lettuce leaves1/3 cup mustard16 slices whole grain or sourdough bread
Instructions After draining tofu, wrap in dish towel, put in a bowl and place in refrigerator for 30 minutes.While tofu is chilling, whisk olive oil and smoked paprika in small saucepan over medium-low heat. Heat for about 15 minutes, stirring occasionally. Let cool.Whisk 3 tablespoons of smoked paprika infused oil (saving 1 tablespoon for grilling) with 3 tablespoons soy sauce, set aside.Take tofu out of refrigerator and slice into 24 pieces (about 1/8th-inch thick.) Place tofu slices in baking dish. Pour the paprika oil/soy sauce mix over tofu. Flip the pieces to make sure they are evenly coated. Cover with plastic wrap and let marinate for at least 30 minutes in refrigerator.To make "tofu bacon", use remaining 1 tablespoon paprika oil in grill pan over medium heat. Grill tofu slices in batches, about 4-5 minutes per side (until tofu is slightly crisp.)Once tofu slices are done, start to assemble sandwiches. For each sandwich, place 3 pieces of tofu bacon on bread slice, top with a few slices of avocado, a few slices of tomato, a lettuce leaf and about 2 teaspoons of mustard spread on the other piece of bread. You'll have enough ingredients for eight sandwiches. You can store tofu bacon in refrigerator for a few days and reheat in microwave.
Adapted from Teaspoon Of Spice
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