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In order to make the tofu have a chewier texture, there are a few extra steps to it's preparation. To prep your tofu, first press it either in a tofu press or wrapped in paper towels and with a heavy skillet over the top. I prefer the tofu press because it presses more evenly. Press for 45 minutes. Slice your tofu into 1/8 or smaller strips. Place slices into a freezer safe dish and freeze over night*. Let defrost for 1 day in the fridge. You could also defrost in the microwave. Press again with a towel to get more liquid out.
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Preheat oven to 425u00b0
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Lightly brush BBQ sauce on the strips of tofu
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Place tofu on a large sheet pan lined with nonstick aluminum foil that has been sprayed with nonstick spray
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Bake for 20 minutes flipping midway. Remove from oven and set aside.
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To make your basil aioli, blend basil, avocado and mayonnaise in a blender and set aside.
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To crisp up your tofu, add oil to a large skillet over medium-high heat, make sure it is hot. Add baked tofu and cook in oil on each side for 30-40 seconds per side.
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To create the TLT, spread basil avocado aioli to both pieces of the toast, add crispy tofu, lettuce and tomatoes. Serve with your favorite potato chips and enjoy!
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*Freezing your tofu helps to make it more chewy. It is an important step in this recipe!
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*If you want to cut the WW points, you could use light mayo in the aioli and/or light wheat bread.
