Sticky Glazed Tofu Sandwiches

1 hr 15 min4 hearty sandwiches

Crispy baked tofu slabs glazed with maple-mustard, served on toasted rolls with jalapeño aioli and pickled vegetables.

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prepPreheat oven to 425°F / 220°C
prepLine a rimmed sheet pan with parchment paper or foil
2 (12- to 14-ounce / 340–400 g) blocks extra-firm tofu, drained	Press tofu 15 min	Arrange tofu, oil & salt; bake 425°F / 220°C, 30 min	Brush tofu with glaze, flip & brush again; bake 425°F / 220°C, 7–8 min	Assemble: spread aioli, layer pickles & tofu on rolls
30 ml extra-virgin olive oil
Kosher salt (such as Diamond Crystal)
45 ml pure maple syrup	Whisk maple syrup, mustard, pepper & salt for glaze
45 ml Dijon mustard
2 large jalapeños (about 85 g), de-stemmed	Char jalapeños over flame 5–7 min	Smash & chop charred jalapeños; fold into aioli
2 to 3 garlic cloves
150 g vegan mayonnaise	Grate garlic, fold in mayo, lemon, mustard, salt & pepper
15 ml freshly squeezed lemon juice
¼ teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
80 ml distilled white vinegar	Whisk vinegar, maple syrup & salt; pickle cucumbers & onion
5 ml pure maple syrup
Kosher salt
2 to 3 Persian cucumbers (about 170 g, or ½ English cucumber)
½ small red onion (about 85 g, once sliced)
4 ciabatta rolls or sandwich rolls of choice	Lightly toast rolls; cool slightly

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