This is a great sandwich. It works well with leftover tofu and is good with toasted or untoasted bread. Use roasted bell peppers if pepperoncini are unavailable.
1 tsp. sunflower oil 4 oz. firm tofu, pressed and drained, cut into thick slices 1/2 ripe avocado, sliced 1 1/2 tsp. lemon juice 4 tbsp. nondairy mayonnaise 4 slices whole-wheat sandwich bread 1 large tomato 3 small pepperoncini peppers, stems removed and sliced lengthwise baby lettuce leaves sea salt and black pepper
Heat a heavy skillet until very hot. Add the oil, then the tofu slices. Cook over a medium-high heat until golden brown on both sides. Toss the avocado in 1/2 teaspoon lemon juice. Combine the mayonnaise with the remaining lemon juice. Spread the mayonnaise over the bread, and top with the tofu, avocado, tomato, pepperoncini, and lettuce. Season each sandwich with salt and pepper. Makes 2 sandwiches