Rachel's Tangy Baked Tofu Ciabatta Sandwiches for Two

• 2 ciabatta rolls (homemade or store-bought)
• 2 slices extra firm tofu (about the same size or smaller than the bread)
• 1 teaspoon ground rosemary
• 1 teaspoon olive oil
• 4 teaspoons raspberry vinaigrette dressing (approx)
• 1 cup mesculin mixed greens (approx)
• 12 avocado, thinly sliced (or 1/4 gigantor avocado)
• 4 slices fresh mozzarella cheese (yogurt cheese is also great)
• salt and pepper, to taste

1. Drain the tofu really well and pat it to dry.
2. Assuming you're just putting the 2 big sandwich-sized pieces into a bowl, put in the olive oil and rosemary and toss well to coat.
3. Bake the tofu at 400F in a roasting pan-- 10 minutes on each side (total baking time of 20 minutes).
4. Use the broiler to get it harder if you like.
5. Cut the ciabattas in half, you'll have 4 pieces of bread.
6. Brush each piece with about 1 tsp raspberry vinaigrette.
7. Arrange the cheese, greens, tofu, and avocado however you like and put salt and pepper on it if you like.
8. Close the sandwiches, cut in half, and serve with your favorite side dish.
9. I like lentil salads, chickpea salads, and sweet potato fries!

ciabatta rolls, extra firm, ground rosemary, olive oil, raspberry vinaigrette, mesculin mixed, avocado, mozzarella cheese, salt

Taken from www.food.com/recipe/rachels-tangy-baked-tofu-ciabatta-sandwiches-for-two-417213 (may not work)