Grilled Tofu Torta Recipe

• 14 ounces extra-firm tofu
• 3/4 cup mild to medium Mexican hot sauce, such as Cholula
• 1 tablespoon vegetable oil, plus more for the grill grates
• 2 medium garlic cloves, finely chopped
• 1 (15-ounce) can black beans, drained and rinsed
• 2 tablespoons water
• Kosher salt
• Freshly ground black pepper
• 4 brioche or soft sandwich buns, split
• 1/2 cup crumbled Cotija cheese (about 2 ounces)
• 1/4 cup coarsely chopped pickled jalapenos
• 1 medium avocado, halved, pitted, and thinly sliced
• 2 cups shredded iceberg lettuce

1. Line a work surface with a double layer of paper towels.
2. Place the tofu on the paper towels and cover with another double layer of paper towels.
3. Using your hands, gently press on the towels until theyre soaked through.
4. Remove and discard the paper towels.
5. Cut the tofu crosswise into 8 (1/2-inch) slices.
6. Pour half of the hot sauce into an 8-by-8-inch baking dish.
7. Add the tofu slices in a single layer, then pour the remaining hot sauce over them, completely covering them.
8. Cover with plastic wrap and refrigerate for 24 hours.
9. Heat a grill pan or outdoor grill to high (about 450 degrees F to 550 degrees F).
10. Meanwhile, heat the measured oil in a small saucepan over medium heat until shimmering.
11. Add the garlic and cook until fragrant, about 1 minute.
12. Add the beans and water, season with salt and pepper, and stir to combine.
13. Using the back of a fork or wooden spoon, mash about half of the beans.
14. Cook, stirring occasionally, until warmed through, about 5 minutes.
15. Remove from the heat and set aside.
16. When the grill is ready, rub the grates with a towel dipped in oil.
17. Place the marinated tofu on the grill, season with salt, cover the grill, and let the tofu cook undisturbed until grill marks appear on the bottom, about 3 to 4 minutes.
18. Using a flat metal spatula, flip the tofu, season with salt, cover, and cook until grill marks appear on the second side and the tofu is warmed through, about 3 to 4 minutes more.
19. Transfer to a large plate and cover loosely with foil.
20. Place the buns on the grill, cut-side down, and cook until grill marks appear, about 3 to 4 minutes.
21. Divide the reserved beans over both halves of the buns in an even layer.
22. Divide the cheese and jalapenos over the bottom buns.
23. Divide the avocado over the jalapenos and season with salt and pepper.
24. Divide the tofu over the avocado, then divide the lettuce over the tofu.
25. Close with the bun tops and serve.

hot sauce, vegetable oil, garlic, black beans, water, kosher salt, freshly ground black pepper, buns, cotija cheese, pickled jalapenos, avocado

Taken from www.chowhound.com/recipes/grilled-tofu-torta-30764 (may not work)