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1
Pat the tofu dry with paper towels and cut laterally into 4 equal squares, approximately 1/3 inch wide.
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2
They should be just the right size for the sandwich bread.
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3
Preheat the oven to 375 degrees.
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4
Line a sheet pan with parchment.
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5
In a large, wide bowl, whisk together all of the ingredients for the marinade.
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6
Pat each square of tofu with paper towels, then dip into the marinade, making sure to coat both sides.
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7
Transfer to the baking sheet.
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8
Bake the tofu for 7 to 10 minutes, until the edges are just beginning to color and the marinade sets on the surface of the tofu.
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9
Remove from the heat and allow to cool.
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10
For the corn relish, grill the corn until it colors lightly.
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11
Remove the kernels from the cob.
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12
Peel, seed and dice the roasted pepper and toss with the roasted corn and remaining relish ingredients in a medium bowl.
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13
Taste and adjust seasoning.
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14
For each sandwich, spread a thin coating of Vegenaise on each slice of bread.
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15
Top the bottom slice with a slice of baked marinated tofu.
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16
Fan thin slices of avocado over the tofu.
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17
The avocado helps the relish adhere to the sandwich.
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18
Top the avocado with relish they use about 3/4 cup at FOOD, but 1/2 cup will work and in season top the relish with slices of heirloom or good roma tomatoes.
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19
Top with the second slice of bread.
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20
Serve with a baby greens mix that includes some arugula.
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21
Some of this can go on the sandwich.
