Press half a package of firm or extra firm, organic tofu between sheets of paper towelling under heavy cookbooks for 10 minutes while the oven is preheating. Pro Tip: I typically make the whole block and enjoy the leftover tofu all week.
Baked Tomatoes (these can be made a week ahead of time)
Cut cherry tomatoes in half and place in an 8x8 pan, cut side up.
Mix together the olive oil, salt and pepper, minced garlic cloves, and chopped basil. Spoon over cut tomatoes.
Place into the oven until they are juicy and caramelizing on the edges.
Baked Sweet Potatoes
Slice sweet potato into ¼-1/2" pieces (enough to cover however many sandwiches you are making), rub them with a light coat of oil.
Place in an 8x8 pan or on a parchment lined baking sheet. Sprinkle with garlic powder and cumin (or any spices you enjoy).
Place in oven for 10 minutes - flip the slices and return to oven for another 5-10 minutes until golden and tender.
Black Pepper Crusted Tofu
Slice the pressed tofu like a loaf of bread in slabs about ¼"-½" thick. Dust both sides of tofu with liberal amounts of cracked black pepper and a sprinkle of salt.
Sear in a hot, non-stick skillet over medium high until crispy and golden.
Cooking Tofu Tip: Add the tofu to the skillet. Don't touch it until it naturally releases from the pan. It takes only a few minutes. If you try to flip it too soon, the tofu sticks and makes a mess of your pan.
Once flipped, brush with BBQ sauce and fry until the bottom is golden.
Horseradish Guacamole (or avocado slices)
Cut the avocados in half, remove the pits, and place in a medium bowl.
Add 1 tablespoon of prepared horseradish (more to taste), S&P, a squeeze of lime juice, and a handful of rough chopped cilantro.
Gently mash together until desired texture is met. I leave the guacamole pretty chunky.
Spicy Sriracha Mayo (1 minute sauce)
Stir the Vegenaise, sriracha, and tamari together until smooth.
Hummus
Hummus - use your favourite store bought hummus or if you want to make homemade, try my quick and delicious hummus recipe.
To Serve
Toast the sourdough slices. Slather with hummus.
Add the fillings of your choice - sweet potatoes, tofu, tomatoes, cucumbers, guacamole, cabbage, greens or sprouts.
Drizzle with spicy mayo and add the top slice of toast.
Garnish with pickled hot pepper rings or your favorite pickle.
Notes
Customize your vegan veggie sandwich by adding all or only a few of the toppings .This sandwich is a great way to use up leftover or meal prepped sweet potatoes, tofu, roasted tomatoes, etc.