We've found a terrific way* to get tofu to absorb sauces and marinades AND to get the meaty texture that makes for a great sandwich. You'll need something heavy, maybe a few books) to press out as much water from your tofu as possible. Slice and place on a sheet pan lined with parchment. Do another pat dry and place in your freezer for one or two hours. When you need it, defrost in your fridge and pat dry one more time before you use it. An amazing transformation from mushy to meaty! 

4 medium slices tofu, defrosted and patted dry 
1 tbsp honey
2 tbsp Honey Ginger white balsamic
1 tsp smoked paprika (or plain for less heat)
2 tbsp Sicilian Lemon white balsamic
1 tbsp Lemon olive oil  
1/2 tsp Kosher salt 
1/4 tsp freshly ground black pepper
1 tsp Cayenne olive oil
1/4 cup Garlic olive oil (or plain extra virgin olive oil)
Optional Toppings: Arugula, thinly sliced red onions, tomatoes, cucumbers, Dijon mustard
2 or 3 ciabatta rolls, toasted and sliced in half (or gluten free alternative)


Completely defrost tofu and pat dry with kitchen towels. In a small bowl, whisk all ingredients ex. arugula and rolls, until completely combined and creamy. Gently place tofu in freezer bag, then pour in marinade, covering all sides. Set aside for at least 15 minutes. Heat garlic olive oil in nonstick skillet on medium-high. When shimmering, remove from bag, careful to drain off marinade. Set aside rest of marinade in small bowl. Place tofu and leave undisturbed until golden brown, 4 to 5 minutes per side. Remove from pan and place on plate. Place on roll, add toppings and a generous drizzle of marinade. 
*Inspired by Food52