This sandwich is fantastic! It screams for a hard crusty roll,
so make sure you have them on hand before making this.
1 block extra firm tofu, drained and sliced into 1/2" slices
The liquid from one can of chickpeas
1 1/2 cups breadcrumbs
2 Tbsp. nutritional yeast
1 Tbsp. kelp powder
2 tsp. paprika
1 1/2 tsp. onion powder
1 1/2 tsp. garlic powder
1 tsp. sea salt
1/2 tsp. black pepper
5 slices of Romaine lettuce, sliced into 1/4" strips
1/2 cup vegan mayo (see recipe)
1/4 cup sweet pickle relish
Mix together and set aside.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
In a bowl, combine the breadcrumbs, nutritional yeast, kelp, paprika, onion powder, garlic powder, salt and pepper.
Coat the tofu slices in oil and dredge in the breadcrumb mix. Make sure the slices are coated well. Lay each slice on the baking sheet and bake for 20 minutes. Flip slices and bake an additional 7-10 minutes.
Remove from the oven and let cool.
Coat the insides of the rolls with the Tartar Sauce. Layer the tofu "Fillets" and then the lettuce. Sprinkle a little more salt and pepper on and serve.