Marinated Tofu Sandwiches

Ingredients

• •14 ounces (396 g) extra-firm tofu, cut into 10 (2- by 3-inch) slabs about 1/2-inch thick
• •3 c. à soupe (45 ml) regular soy sauce
• •2 c. à soupe (30 ml) balsamic vinegar
• •2 c. à café (10 ml) maple syrup
• •3 medium cloves garlic (1/2 ounce; 15 g), grated
• •1 /8 teaspoon chile powder, such as Kashmiri or Guntur Sannam
• •1 /8 teaspoon freshly ground black pepper
• •Vegetable oil, for greasing
• •8 slices seeded whole-grain sandwich bread, such as Dave's Killer Bread
• •Vegan mayonnaise (optional)
• •1 medium ripe Hass avocado, mashed
• •1 /4 unpeeled English cucumber (3 ounces; 85 g), sliced into 1/8-inch thick rounds
• •3 to 4 jarred roasted red peppers, thinly sliced
• •Pickled onions, homemade or store-bought
• •Sprouts, such as alfalfa, broccoli, or clover sprouts
• •Dijon mustard

Method

1. 1.To dry tofu, line a 9-by-13-inch rimmed baking sheet with paper towels. Place tofu slices on top in a single layer. Cover with another layer of paper towels and press gently to remove excess moisture.
2. 2.In a large bowl, whisk together soy sauce, balsamic vinegar, maple syrup, garlic, chile powder, and black pepper.
3. 3.Remove paper towels from tofu. Pour marinade over tofu, tossing to evenly coat tofu in sauce. Let sit, refrigerated, for at least 30 minutes and up to 8 hours.
4. 4.When ready to assemble, adjust oven rack to middle position and preheat oven to 375°F (190°C). Line a 13-by-18-inch rimmed baking sheet with foil or parchment paper. If using foil, lightly grease with oil. Arrange tofu in a single layer on sheet pan and bake, flipping halfway through, until the edges are browned, crispy, and chewy, 10 to 15 minutes. (The slices will look dark from the balsamic and soy. This is OK!)
5. 5.To Toast Bread: Using oven mitts or kitchen towels, adjust oven rack to upper-third position, about 6-inches from broiler. Heat broiler. Arrange bread slices on a 9- by 13-inch rimmed baking sheet. Broil, flipping halfway through, until bread is light golden brown on both sides, 2 to 3 minutes. (See notes.)
6. 6.To Assemble: Lay toasted bread on a work surface and, using a butter knife or offset spatula, spread mayonnaise on bottom slices and Dijon mustard on top slices. Top each bottom slice with 2 to 3 tablespoons mashed avocado, spreading evenly to coat from edge to edge, then layer sliced cucumber and roasted red peppers on top. Season generously with salt and pepper. Add 2 to 3 slices of tofu, followed by pickled onions and sprouts. Close sandwich and cut in half diagonally. Repeat with remaining sandwiches. Serve immediately.