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Prep – Slice tofu thinly (use a cheese peeler or knife). Mix soy, maple, tomato purée, paprika, and liquid smoke. Slice tomatoes, prep lettuce, halve ciabatta.
Cook the tofu – Toss tofu in marinade. Pan-fry in olive oil, flipping halfway, until golden, sticky, and smoky.
Make the mayo – Stir together vegan mayo, chilli crisp, and maple syrup. Creamy, spicy, and sweet.
Assemble – Toast your ciabatta. Slather with chilli-maple mayo, then layer in that tofu, juicy tomatoes, and crisp lettuce. Press, slice, demolish.