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Start by prepping the tofu. Thinly slice it and place in a large bowl with the Italian dressing. Toss so that the tofu is covered in the sauce. Let sit for about 30 minutes ideally.
Meanwhile, make the basil sauce by combining all of the ingredients in a small blender or food processor and blend until creamy.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add in the tofu slices, working in batches as needed, and cook over medium heat for 5 minutes per side or until a deep brown color around the edges. I like to get mine a little crispy. Set aside when done.
If you want to serve the sandwiches toasted, preheat the oven to 400 degrees F and place the sliced ciabatta rolls on a baking sheet.
Assemble the sandwiches by smearing a generous amount of the basil sauce on the top and bottom of each ciabatta roll. Place to slices of the mozzarella on one half of each roll. Place in the oven to toast for about 5 minutes or until the cheese has gotten a little melty.
On top of the cheese, place the tomato and sprinkle with a bit of salt and pepper. Top with the cooked tofu and a generous drizzle of olive oil and balsamic glaze. Finally, add on some arugula and the top of the ciabatta roll. Enjoy immediately!