Step 1

Drain and press a block of tofu to squeeze out the liquid. Put the tofu between two heavy cutting boards, or use a tofu press. Press the tofu for about 20 minutes or up to 1 hour.

Step 2

Preheat the oven to 425° F (220° C). Line a baking sheet with parchment paper.

Step 3

Cut the drained and pressed tofu block crosswise into ⅓ inch thick rectangles. You will have about 12 pieces. Arrange tofu rectangles in a single layer on the parchment-lined baking sheet.

Step 4

Bake the tofu pieces for 12 minutes, then flip and bake 8-10 more minutes until it just begins to develop crispy, slightly golden edges. Take the tofu out and brush the top of each piece with BBQ sauce. It’s OK if things look messy.

Step 5

Return the tofu back into the oven and bake for another 5-6 minutes. Take it out, flip, and brush the side that didn't get any sauce on it yet. Return to the oven and bake another 4-5 minutes.

Step 6

The tofu is done once its edges are firm to the touch (don't break if you press them with a finger). Take the tofu out and rub with a bit more barbecue sauce if you like it extra saucy. Tofu can be made up to a week in advance and stored in the fridge before you make the sandwiches.

Step 7

Split the sandwich rolls in half and toast lightly. Spread avocado slices (if using) on the top part of each roll. Arrange the barbecue tofu on the bottom part, about 4 pieces per sandwich. Brush with more barbecue sauce if you'd like. Top with pickles and onions.

Step 8

Close the buns and serve right away.