16 oz - firm smoked tofu
3 tbsp - Cornstarch
2 tbsp - smoked paprika
1 tsp - garlic powder
1 tsp - smoked salt (or normal salt)
2 tbsp - maple syrup- plus 1 tbsp for glazing
2 tbsp - soy sauce
1 - large ciabatta
1 - little gem lettuce
2 - tomatoes
1 - large avocado
6 tbsp - egg-free mayonnaise
3 tbsp - vegetable oil
2 tbsp - red wine- for glazing
4 cornichons, optional (they are the little pickles) -
salt and black pepper
- Press the tofu using a tofu press or place it between two clean kitchen towels, lay it on a plate, and put a weight on top | Leave for at least 30 minutes to drain and firm up before you start cooking | Cut into 1/8-inch-thick slices
- Preheat the oven to 350°F
- Make a coating for the tofu | Put the cornstarch, smoked paprika, garlic powder, and salt into a mixing bowl and mix together with a fork | Roll the tofu slices in the dry mix and transfer to a plate | Drizzle the 2 tablespoons maple syrup and soy sauce over the prepared tofu slices and set to one side
- Put the bread in the oven and leave for 5-7 minutes to warm through | Meanwhile, separate the lettuce leaves Trim and thinly slice the tomatoes | Halve and carefully pit the avocado by tapping the pit firmly with the heel of a knife so that it lodges in the pit, then twist and remove | Scoop out the flesh with a spoon and slice thinly | Take the bread out of the oven and slice it in half through the middle
- Spread both halves of the ciabatta with a generous layer of egg-free mayo | Layer the slices of lettuce, tomato, and avocado | Season with salt and pepper
- Put the skillet over medium-high heat and pour in half the oil When the pan is hot lay half the slices of tofu in the oil, then quickly but carefully add | tablespoon of red wine and 1/2 tablespoon of maple syrup | Toss the tofu in the glaze and fry until the liquid has evaporated and the tofu is well covered | Sprinkle with a small pinch of salt | Carefully turn the tofu slices over and sprinkle more salt on the other side | Fry until both sides are nice and browned, then transfer to the plate lined with paper towels to drain | Repeat to fry the remaining tofu, cleaning out the pan if necessary to prevent any residual maple syrup from burning | Lay the tofu bacon on top of the salad and put the lid on | Insert the toothpicks along the top of the sandwich and push a cornichon onto each one | Cut into four equal pieces and serve immediately