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1
Line a work surface with a double layer of paper towels.
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2
Place the tofu on the paper towels and cover with another double layer of paper towels.
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3
Using your hands, gently press on the towels until theyre soaked through.
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4
Remove and discard the paper towels.
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5
Cut the tofu crosswise into 8 (1/2-inch) slices.
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6
Pour half of the hot sauce into an 8-by-8-inch baking dish.
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7
Add the tofu slices in a single layer, then pour the remaining hot sauce over them, completely covering them.
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8
Cover with plastic wrap and refrigerate for 24 hours.
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9
Heat a grill pan or outdoor grill to high (about 450 degrees F to 550 degrees F).
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10
Meanwhile, heat the measured oil in a small saucepan over medium heat until shimmering.
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11
Add the garlic and cook until fragrant, about 1 minute.
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12
Add the beans and water, season with salt and pepper, and stir to combine.
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13
Using the back of a fork or wooden spoon, mash about half of the beans.
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14
Cook, stirring occasionally, until warmed through, about 5 minutes.
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15
Remove from the heat and set aside.
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16
When the grill is ready, rub the grates with a towel dipped in oil.
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17
Place the marinated tofu on the grill, season with salt, cover the grill, and let the tofu cook undisturbed until grill marks appear on the bottom, about 3 to 4 minutes.
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18
Using a flat metal spatula, flip the tofu, season with salt, cover, and cook until grill marks appear on the second side and the tofu is warmed through, about 3 to 4 minutes more.
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19
Transfer to a large plate and cover loosely with foil.
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20
Place the buns on the grill, cut-side down, and cook until grill marks appear, about 3 to 4 minutes.
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21
Divide the reserved beans over both halves of the buns in an even layer.
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22
Divide the cheese and jalapenos over the bottom buns.
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23
Divide the avocado over the jalapenos and season with salt and pepper.
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24
Divide the tofu over the avocado, then divide the lettuce over the tofu.
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25
Close with the bun tops and serve.
