Ingredients

• 300g/10½oz firm tofu, drained and patted dry with kitchen paper
• 4 tbsp reduced-salt soy sauce
• 1 tsp smoked paprika
• 1 tbsp maple syrup
• 1 tbsp tomato purée
• ½ tbsp olive oil
• 4 tbsp vegan mayonnaise
• 1 tsp chipotle paste
• 4 slices wholemeal bread
• vegan margarine
• 1 tomato, sliced
• 1 ripe avocado, peeled and sliced
• ½ red onion, thinly sliced
• a few Little Gem lettuce leaves

Instructions

1. Put the tofu on a plate, cover with kitchen paper and then add a weight, such as a heavy frying pan. Leave it to press for at least 20 minutes.

2. Cut the tofu into 3mm/⅛in thick slices and place in a shallow dish in a single layer.

3. Mix together the soy sauce, smoked paprika, maple syrup, tomato purée and olive oil, then pour over the tofu slices, ensuring they are all coated. Cover the dish and leave in the fridge to marinate for at least 1 hour.

4. Preheat the oven to 220C/200C Fan/Gas 7 and line a large baking tray with baking paper.

5. Put the tofu slices on the tray in a single layer and brush with any remaining marinade. Bake for 15–20 minutes, turning the slices over once. Keep an eye on the tofu so it doesn’t burn.

6. Meanwhile, mix the mayonnaise with the chipotle paste to create chipotle mayo.

7. To build the sandwich, butter the bread with vegan margarine, then spread with chipotle mayo and top with slices of tomato, avocado, red onion, tofu bacon, and lettuce leaves.