1 block extra firm tofu
*your favorite marinade (see below for suggestions)
This is a different way to easily prepare firm, chewy tofu slices for sandwiches. it is called "Backwards" because you bake the tofu w/o marinating it. Once you have baked the tofu, you can keep it handy in your fridge and marinade it for sandwiches w/o turning on the oven. Great in the summer!
First, freeze, thaw, drain, and press the tofu. Get as much water out of it as you possibly can. This will be critical later.
Then, spray a baking sheet LIGHTLY with oil - just light enough so the tofu doesn't stick.
Slice the tofu into long, thin slices. I usually make 12-14 per block of tofu, and I usually make two blocks at a time. But that's just me. In general, the crispier you like your sandwich ingredients, the thinner you should slice the tofu.
Place slices on baking sheet. Bake for about 10 -15 minutes in preheated oven at 350, or until top of tofu slices look golden. Flip and bake another 10-15 minutes. When it is "done," tofu will be very hard and crispy, almost like it is dehydrated. This is a good thing.
Cool completely. At this point, you can store all or part of the tofu in a Ziplock back in the fridge.
About an hour before you are ready to eat, make your marinade. (You will need probably twice as much as for when you make baked tofu - Maybe 1/2 cup to a cup for 12-14 tofu slices) Some I like are:
-soy sauce/agave/red pepper flakes/lime juice/ garlic
-soy sauce/sesame oil/ginger/sugar/vinegar
-orange juice/chipotle peppers/lime juice
-chipotle hot sauce/cumin/cayenne (spiiiiiicy!)
-hot sauce/melted Earth Balance
Pour your marinade in a large, flat dish (like a pie plate or a square baking pan). Lay your dehydrated tofu slices in the marinade. Press them down. Go do something for half an hour, like mow your lawn. After half an hour, the tofu should have sucked up a considerable amount of the marinade. Flip tofu over, add more marinade if necessary, and go for a bike ride.
After about an hour, tofu will have softened and soaked up marinade, thus becoming flavored all the way through. At this point, it is ready to layer on sandwiches. You can store leftovers once marinaded in a tupperware with leftover marinade poured over the top of them.
What I like about this method is that you can bake/dehydrate a bunch of tofu at once, then make whatever kind of sandwich you want easily without turning on the oven by "rehydrating" it with the marinade. Be warned, though...the texture is somewhat chewy - not like typical premarinated and baked tofu. If you want a softer texture, slice the tofu a little thicker (8 slices per block).