Tofu Flipper Sandwich

• 1 8-10 ounce package of extra-firm (or "super-firm") tofu, preferably vacuum-packed
• 1 cup good-quality soy sauce (low-sodium is fine)
• 3/4 cup nutritional yeast flakes
• peanut oil
• good bread: baugette or a hearty whole-grain bread work especially well
• mayonnaise
• your favorite sandwich condiments: lettuce, tomato, mustard, pickled onions, avocado

1. Slice the tofu into long, broad boards, not more than 1/2-inch thick. You'll get 6-8 slices. If your tofu is water-packed, lay the slices in a single layer on a thick layer of dishcloths. Cover with another dishcloth, weight it on the top with a heavy pan, and let it sit in the refrigerator for an hour to extract the water. The drier the tofu is before you soak it in the soy sauce, the better it will absorb the soy sauce and its flavor.
2. Pour the soy sauce into a shallow dish (an 8" by 8" baking pan works great for this), and put the nutriional yeast in a medium bowl.
3. Soak the tofu in the soy sauce for about 10 minutes, rotating and flipping the pieces if they are not all submerged at the same time.
4. Add enough peanut oil to a frying pan (cast iron if you have it) to very generously coat the bottom of the pan, and heat it over medium-high heat.
5. When the oil is hot, dredge each piece of tofu in the nutritional yeast, making sure to cover each piece throroughly and generously. Lower the heat to medium, and fry a few pieces at a time, keeping the tofu in a single layer. Brown each piece well, about 5 minutes per side. Getting a nice crust on the tofu is the goal.
6. Assemble your sandwich as desired. I find mayonnaise is essential, and anything beyond that is a bonus.
7. The tofu will be good for a couple of days refrigerated but is best eaten when made.

soy sauce, nutritional yeast, peanut oil, bread, mayonnaise, your favorite sandwich

Taken from food52.com/recipes/18668-tofu-flipper-sandwich (may not work)