To a large shallow bowl add the adobo sauce, bouillon paste, syrup, tamari, vinegar, oil, and spices then whisk together until completely smooth and set aside.

On a cutting board, slice the tofu crosswise into thin ⅛-inch slabs (1-2 mm thick) using a sharp knife or mandoline.

Dip each slice of tofu into the sauce on both sides to make sure the tofu is evenly coated. Make sure to reserve the remaining dressing.

Heat some oil in a large griddle over or large skillet over medium low heat. Arrange the tofu slices in a single layer on to the cooking surface with a little space between each slice. Cook undisturbed for 3 minutes, then flip and cook again for 2-3 minutes. At this point, I like to brush a little more of the marinade on top of the tofu as it finishes cooking. You know the tofu is done once nicely browned and lightly crisp around the edges on both sides. Sprinkle the slices with a pinch of salt then transfer to a container and repeat with any remaining tofu slices.

To make the slaw, combine the cabbage, cilantro, vinegar, oil, agave, and a generous pinch of salt in a medium bowl. Use clean hands to massage the cabbage until it has softened.

Optional, if you want to include air fried ripe plantains on your sandwich. Preheat the air fryer to 370F. Trim the ends of your plantain, then use the knife to cut into the length of the skin. Peel the plantain then cut it into ½ inch thick slices. Place in the air fryer basket and spray or brush both sides with a little oil. Bake in the air fryer for 6-7 minutes, flip, spray again with oil then bake for another 6-7 minutes.

To assemble a sandwich, spread mayo onto two slices of bread. To one slice, layer a serving of tofu slices, some plantain pieces, then the slaw, and top with the remaining slice of bread. Enjoy!