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Drain block of firm tofu and pat dry. Using the large side (not fine) of a cheese grater, grate the entire block of tofu. Set aside.
Preheat oven to 400 degrees fahrenheit.
Add broth, miso paste (optional), olive oil, herbs, salt and pepper to a large bowl and mix thoroughly. Toss shredded tofu in the mixture.
Lay to the tofu in one layer on a parchment-lined baking sheet. Bake for 12-15 minutes. Remove and allow to cool.
In a large bowl combine vegan mayonnaise, vinegar, mustard, dill, salt and pepper to a small bowl. Mix well. Taste and add further salt and pepper if needed. Mix in the Shredded Tofu Chicken.
Place in the refrigerator to cool for 15-30 minutes (optional but recommended).
Place washed lettuce leaves on one slice of bread. Spoon generous portion of the tofu chicken salad mixture on top. Place more lettuce leaves on top before adding another slice of bread. Serve!