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Press the tofu in the tofu press for 30 mins so it's well dried.
Then cut it into thin slices.
Pour the cornflour and smoked paprika into the mixing bowl and stir them together with a fork.
Roll the slices of tofu in the cornflour paprika mix.
Drizzle the tofu with your maple syrup and soy sauce and set aside to marinade whilst you make your sandwich.
Heat the bread in the oven for 5-7 minutes until warmed through.
Core and dice the lettuce.
Finely slice the tomatoes.
Halve and carefully stone the avocado by tapping the stone firmly with the heel of a knife so that it lodges in the pit, then twist and remove the stone.
Scoop out the flesh with a dessert spoon, put the avocado on a chopping board and finely slice.
Cut the bread in half longways.
Heat 1cm of oil in the frying pan until the end of a wooden spoon bubbles when dipped in.
Lay the slices of tofu in the oil and fry them for 2 minutes on each side.
Take the slices of tofu out of the pan and put them on a plate lined with kitchen paper.
Cover the bottom of the ciabatta with egg-free mayo.
Lay out the slices of avocado.
Season with salt and pepper.
Sprinkle over the lettuce.
Lay over the tomato slices.
Top with the bacon.
Cover with tomato ketchup and put the sandwich lid on.
Cut the sandwich into 4 and serve with your favorite crisps.