1poundextra firm tofudrained and pressed at least 30 minutes
1tablespoonapple cider vinegar
black pepper to taste
For the coconut bacon
1teaspoonapple cider vinegar
1cupunsweetened flaked coconut
For the vegan club sandwiches:
1ripe avocadopeeled and pitted
1 ½tablespoonslemon juice
salt to taste
6 to 8slicessandwich breadtoasted
4leavesgreen leaf or romaine lettuce
1large tomato sliced
dill pickle slicesfor serving
To make the baked tofu:
Slice tofu in half, width-wise, so you have two small blocks, then slice each block in fourths, thickness-wise, so you have eight thin slabs. Stir maple syrup, soy sauce, apple cider vinegar, garlic, paprika, cumin, and black pepper together in a shallow dish. Add tofu slabs to the dish and spoon some of the maple syrup mixture over them. Allow to marinade for at least 30 minutes at room temperature.
Preheat oven to 350°F and line a baking sheet with parchment paper. Arrange tofu slabs on parchment, reserving any excess marinade. Bake 20 minutes, then gently flip and spoon any reserved marinade over tofu slabs. Bake 20 minutes more, until tofu begins to darken and most of the marinade has cooked off.
To make the coconut bacon:
Line a baking sheet with parchment paper.
Stir soy sauce, maple syrup, liquid smoke and apple cider vinegar together in a small bowl. Add coconut and stir until fully coated with the soy sauce mixture.
Spread coconut on parchment-lined baking sheet. Place in the oven with tofu and bake until browned throughout, about 15 minutes, gently flipping every 5 minutes or so and watching carefully to avoid burning.
Remove from the oven and transfer to a cooling rack. Allow to cool completely.
To make the sandwiches:
Place avocado into a small bowl. Add lemon juice and mash with a fork. Season with salt to taste.
Spread avocado mixture onto toast, then sprinkle with coconut bacon. Divide toast slices into pairs, then stuff with baked tofu, lettuce leaves and sliced tomato. Serve with dill pickle slices.