Tools: 2-piece toaster oven broiler set, plastic wrap, heavy weight (I used two bottles of 64 oz fruit juice), metal baking sheet (13” X 18”), knife and cutting board, 6” sauté pan, mini chopper or coffee grinder, a large mixing bowl
Servings: 2-4 servings
2large ripe avocados
1large tomatoseeded and diced
1small sweet red oniondiced
½jalapeno pepperseeded and minced
½tspcumin powderfresh grinded preferred
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.
Roasted Tofu and Guacamole Sandwich https://lightorangebean.com/roasted-tofu-and-guacamole-sandwich/