Classic Tofu Sandwich

It wouldn't be right to enter back-to-school season without talking about sandwiches. However, I have to admit I feel a little weird about putting a tofu sandwich on a vegan blog. I mean, that's all vegans eat anyway, right? Just tofu and salads?

Nonetheless, this is one of my favorite and easiest-to-make tofu sandwiches. Here are some reasons why you will love it too:

1. Prep time is less than 10 minutes - which is perfect for when you're super hungry or scrambling to pack a lunch first thing in the morning.
2. It's a cold sandwich (great for taking on-the-go!)
3. It's filling! One of the big problems that I have with other vegan sandwiches is that they use too much processed fake meat or it's all veggies (and then I'm hungry an hour later). This one guarantees the best of both worlds.

Makes about 6 sandwiches

1 loaf of good whole grain bread (my fave is Dave's Killer Bread)
1 Block of Tofu (I usually use plain extra-firm)
1 container of sprouts
1 cucumber, sliced
1 onion, sliced
Salt & Pepper to taste
Dijon Mustard to taste
2 Avocados

To keep prep time to a minimum, grill your tofu ahead of time:
Cut your tofu block into 1/2-inch slices. Add a little oil to a grill or frying pan and cook the tofu slices on medium heat for about 3 minutes on each side, or until it is medium brown. Place in a glass container and store in the fridge until ready to use.

To assemble the sandwich:
Grab your bread and add Dijon mustard to one slice and mash about a third of an avocado to another. Sprinkle a little salt and pepper on one side. Add two pieces of tofu and a few slices of cucumber and onion. Top with sprouts and serve.

If you're not a cucumber fan, you could always substitute some grilled bell peppers or zucchini. Tomatoes go well on this too.