Step 1

Press and slice the tofu, if you haven't already, drizzle a teaspoon of oil in baking dish that will fit the tofu or line the baking dish with parchment paper. Place the slices in the baking dish, almost touching each other.

Step 2

In a bowl, add all of the marinade ingredients and mix really well. Add 1 teaspoon or so of water and mix, add enough so the marinade is brushable. Using a brush, brush the marinade all of the tofu slices generously.

Step 3

Preheat the oven to 400° F (205° C) and then bake the tofu for 15-20 minutes or longer until all of the marinade on top is somewhat dry. Bake longer for chewier result. I like mine somewhat moist.

Step 4

Remove the tofu meat from the oven and let it sit for a few minutes before transferring it out of the baking dish. You can now refrigerate this meat for upto 3 days and use as needed.

Step 5

Wash and thinly slice the vegetables, as needed. Toast up your bread or sourdough, with or without vegan butter. Toasting is optional

Step 6

Make the vinaigrette by mixing all of the ingredients in a small bowl and set aside.

Step 7

Now it's time to layer. Spread a good layer of mayo onto your bread slices. Add the cheese if using. Add half of the lettuce, peppers, onions, cucumber, and tomato onto the bread in whichever order that you like. Add a good layer of the tofu deli slices, then layer on the remaining veggies. Drizzle some of the vinaigrette over the fresh veggies. (You can also toss the veggies with the vinaigrette in a bowl and then layer them). Sprinkle some additional black pepper if you like, then top it with another bread slice.

Step 8

Slice the sandwich by holding it snugly and using a sharp knife and serve.

Step 9

Storage: you can make the tofu ahead and store in a closed container refrigerated for upto 3 days. Slice and assemble just before serving for the freshest crunch