Into a sealable container, add ⅓ cup soy sauce, 3 tbsp nutritional yeast, 2 tbsp each olive oil and maple syrup, 1 tbsp vegan Worcestershire sauce, 2 tsp smoked paprika, and 1 tsp each liquid smoke, garlic powder, and onion powder. Whisk together well. Then, coat both sides of each slice of your tofu and place tofu in the container with the lid. Place in the fridge and let marinate for at least 30 minutes (Up to 3 days). Proceed with recipe while waiting.

15 minutes before done marinating, preheat oven to 400˚F (220˚C). Reserve the marinade, and place tofu slices on a baking sheet (without parchment paper) and once heated, bake for 20-25 minutes. When it comes out brush remaining marinade on it.

Into a bowl, add 2 cups shredded cabbage, ¼ cup each chopped cilantro and plant-based yogurt, 3 chopped green onions, 1 clove minced garlic, juice of 1 lime, 1 tbsp red wine vinegar, 2 tsp each avocado oil and maple syrup, and ½ tsp each ground cumin, ground coriander, and salt. Stir together and then place in the fridge for at least 15-20. Mins.

Into an immersion blender cup or a blender, add 1 ripe avocado, ¼ cup cilantro, zest of 1 lime, 3 tbsp each lime juice and vegan mayonnaise, 1 clove minced garlic, 1 tsp maple syrup, and ¼ tsp each salt and pepper. Blend until smooth.

When everything is ready, layer a generous amount of the avocado green sauce on a slice of bread, add your tomatoes, tofu bacon, and the coleslaw. Add any remaining toppings as desired. Enjoy!