My husband, Brad, told me that this roasted tofu and guacamole sandwich is the best vegan sandwich he ever had. What a great encouraging compliment to me, a Chinese who never had a sandwich until her mid 20s. The fresh and creamy guacamole plus the warm and chewy roasted tofu compliment each other to make this sandwich a wonderful choice for lunch, dinner, or a picnic.
Brad introduced me to tuna sandwiches and chicken sandwiches several years ago. During my busy working days, I liked how simple and convenient it was to take a sandwich with me to work. Now that we are eliminating animal protein in our diet, I wanted to come up with a vegan sandwich other than peanut butter and jam. Brad told me he had a very good guacamole sandwich at a restaurant in California many years ago. To satisfy his desire to have another one of those sandwiches, I added roasted tofu to homemade guacamole to make it a healthy complete sandwich meal
Fresh ripe avocados, fresh squeezed lime juice, fresh sweet onions, fresh ground cumin powder from seeds, and fresh bright green cilantro all contribute to the fantastic taste and texture of this homemade guacamole. I made this a few hours ahead of time to enhance the flavor. Pick up two slices of toasted bread, preferably my wonderful wholegrain homemade gluten-free bread. Generously spread some guacamole on top, and then add the perfectly oven roasted firm tofu chunks. You’ll want to grab another one even before you finish the one in your hands.
- 2 large ripe avocados
- 1 lime
- 1 large tomato, seeded and diced
- 1 small sweet red onion, diced
- ½ jalapeno pepper, seeded and minced
- ½ tsp cumin powder (fresh grinded preferred)
- ½ tsp garlic powder
- ½ tsp cayenne pepper
- ½ tsp kosher salt
- 2 tbs chopped cilantro
- 1 lb firm tofu
- 1 tbs canola oil
- 8 slices sandwich bread
- 3 tbs vegan butter
- In a large mixing bowl, scoop out the pulp of the avocados and toss with the fresh squeezed lime juice. Add cumin powder, cayenne powder, garlic powder, and salt. Use a potato masher to mash the avocado and mix it well with the spices and salt.
- Gently toss in the rest of the guacamole ingredients. Refrigerate the guacamole for at least 1 hour before serving.
- Place the tofu on top of the rack of the toast oven boiler set and then cover with plastic wrap. Carefully place the heavy weight on top of the tofu and let the weight press the water out of tofu. Readjust the position of the heavy weight if necessary. This process will take 2-4 hours to remove the excess water from the Tofu.
- Cut the tofu along its side into half inch thick slices. Then cut the tofu slices diagonally to make triangles. Transfer the tofu triangles into a bowl and gently toss with canola oil.
- Preheat oven to 400 °F. Lay each piece of the tofu triangles flat onto the greased baking sheet. Bake for 30 minutes and turn the tofu triangles over halfway through baking.
- Spread an appropriate amount of butter, preferably vegan, all the way to the edges of each slice of bread. Spread about 2 tablespoons of guacamole on each slice of bread. Top with 3 to 4 pieces roasted tofu. Serve immediately.