Smoky Tofu Breakfast Sandwich

Ingredients:

⅔ c. Mayonnaise (vegan optional)

2 Chipotle peppers in adobo (finely chopped)

1 tsp. Honey (or maple syrup) 

1 Garlic clove (minced)

1 tbsp. Olive oil

16 oz Block extra firm tofu (shredded)

2 tbsp. Farmer Foodie Golden Chedda Cashew Parm

1 tsp. Garlic powder

Salt and ground black pepper (to taste)

Heirloom tomatoes (sliced)

Arugula (tossed with lemon juice + olive oil)

Ciabatta buns (or other buns of choice, gluten free optional)

Method:

1. Aioli: In a small mixing bowl, whisk together ⅔ c. of mayonnaise (vegan optional), 2 finely chopped chipotle peppers in adobo, 1 tsp. of honey (or maple syrup), and 1 garlic clove (minced) until combined. Set aside. 
2. Tofu: Heat a skillet over medium heat and add 1 tbsp. of olive oil. Once hot, add the 16 oz block of shredded extra firm tofu and cook, stirring often for about 2-3 minutes. Next, add 2 tbsp. of Golden Chedda Cashew Parm, 1 tsp. of garlic powder, and a pinch of salt and ground black pepper. Stir and continue to cook for another 3-5 minutes. Taste and adjust seasonings as needed. 
3. Sandwich: To assemble the sandwich, spread a generous amount of aioli over the ciabatta bun (or other bun of choice, gluten free optional). Layer some fresh arugula tossed with a little bit of lemon juice and olive oil, cooked tofu, sliced fresh tomato, more arugula, and the top bun. Serve immediately and enjoy!