Crispy Shaved Tofu Sando

Ingredients

1 block of super firm tofu, drained and pressed

salt, pepper, and olive oil as specified below

1 tbsp soy sauce

1 tbsp maple syrup

1 tsp smoked paprika

1 bulb garlic, sliced in half lengthwise

1 cup vegan mayo

1/2 lemon, juiced

pickled veggies of your choosing (I used watermelon radish and carrot)

baby arugula

tomato slices

toasted baguette rolls

prep

flip the tofu on its side and use a vegetable peeler to shave off thin strips of tofu. it’s ok if some of the pieces break apart or crumble. Add the tofu to a large mixing bowl with 2 tbsp olive oil, soy sauce, maple syrup, smoked paprika, and a pinch of salt & pepper. mix together and set aside 1 hour. preheat an oven to 350F. add garlic bulb to a cooking vessel w/ 3 tbsp olive oil and salt. roast 45 mins. once cooled, squeeze garlic into a bowl with mayo, lemon juice, and a pinch of salt & pepper. use a whisk to smash the cloves and mix the mayo together. add tofu to a parchment lined tray in one even sheet (as shown in video). roast 35 mins at 350F. take out and add to the toasted baguette with the mayo and all the remaining fixings. wrap in parchment, slice in half, & dig in.