Makes 3 sandwiches
1 block extra firm tofu, pressed
salt, pepper and olive
1 tbsp soy sauce
1 tbsp maple syrup
1 tsp smoked paprika
1 bulb roasted garlic (make this ahead) - slice in half, lengthwise, sprinkle with olive oil and bake at 350 for 45 minutes. Squeeze cloves into small bowl and mash).
1/4 cup mayo
1/4 cup plain yogurt
2-3 tbsp lemon juice
pickled veggies of your choice ( I used carrots)
cucumber, sliced
arugula
tomato
toasted baguette
Preheat oven to 400.
Mix soy sauce, maple syrup, paprika and 2 tbsp olive oil in bowl along with some salt and pepper. Using a mandolin, shave thin strips of tofu into bowl - it's okay if some break. Set aside for up to an hour.
Place marinated tofu on baking sheet and roast for 40 minutes, flipping half-way.
In small bowl, mix roasted garlic, mayo, yogurt and lemon juice. Taste and adjust as needed.
Toast baguette.
On baguette, add mayo mixture, tomato, cucumber, arugula and tofu. Best to wrap in parchment paper to reduce messiness.