Bacon-ish Tofu Steak Sandwiches

We took big bacon flavor and packed it into a hearty, totally plant-based sandwich. A quick rub of classic sweet-and-smoky spices gives tofu steaks a flavor base, while a glaze of our bacon-flavored vegan mayo gives them meaty sizzle and luscious pan juices. We love these tofu steaks layered into rolls with arugula and sun-dried tomatoes; use either 1 or 2 of these slabs depending on how generously sized your rolls are and how hearty you want your sandwiches. 

Ingredients

  • 1 package (14 ounces/397g) medium-firm tofu, drained
  • 2 tsp (12g) brown sugar
  • 3/4 tsp (4g) granulated garlic
  • 3/4 tsp (4g) smoked paprika
  • 1 tsp (6g) kosher salt
  • 1 tsp (5ml) olive oil
  • 1/3 cup (80ml) Wicked Kitchen™ Bac-No-Naise Vegan Mayo, plus more for spreading
  • Sandwich rolls or other rolls or bread of choice
  • Handful baby arugula (rocket)
  • Sun-dried tomatoes in oil, drained, and cut into strips

Instructions

  1. Preheat oven to 425°F/220°C. Place the tofu on a plate, top with another plate, and place a can on top to weigh it down. Let sit 10 minutes to press out excess water. Transfer the tofu to a cutting board and pat dry. Cut the block across into four equal slices, each about 1 inch (2.5cm) thick.
  2. Combine the brown sugar, garlic, paprika, and salt in a small bowl. Sprinkle on both sides of each slice of tofu.
  3. Heat a large cast-iron skillet over medium-high heat. Add the oil and tofu and cook until the tofu is just browned, 3 to 4 minutes per side.
  4. Spoon a heaping tablespoon of the vegan mayo on top of each slice and slip the skillet into the hot oven. Bake until the tofu is browned and the mayo is bubbling (about 15 minutes).
  5. Slice the sandwich rolls and spread with a little more mayonnaise. Pile arugula and sun-dried tomatoes onto each roll and top with one or two slices of hot or room temperature tofu along with pan juices from the skillet.

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