Sliced marinated tofu, spicy horseradish aioli, argula. Pressed until hot and crusty!
First, you need to press and marinate your tofu. Place your block of tofu on a plate, and place something heavy on top. Press for about 30 minutes or so to try to release as much liquid as possible.(I will link to my tofu guide below)
Now, slice the block of tofu in pretty thin slices. Then place the slices as flat as possible in a large bowl or baking dish.
Then in a medium sized mixing bowl, whisk together the vegetable broth, liquid smoke, agave, soy sauce or aminos, and the steak seasoning. Pour the marinade over the tofu, Trying to make sure the tofu is all submerged in the marinade.
Marinate the tofu slices for at least an hour, but a few hours is better.
Once you are ready to make your paninis, preheat the oven to 375 degrees. Remove the slices of tofu, and place them on a sheet pan sprayed with non stick spray. Bake at 375 degrees for 20-25 minutes, flipping halfway through baking. Bake until nice and firm and brown.
While the tofu is baking, make the horseradish aioli. Add all of the aioli ingredients to a small mixing bowl and whisk to combine. Set aside.
When the tofu is done, take a sliced ciabatta roll, spread the bottom with the horseradish aioli, then put some arugula on top, then several slices of the tofu "steak", then a little more aioli, then the top of the roll.
Heat a few teaspoons of olive oil in a large non stick skillet on medium high. Then place the sandwich in the pan. Place something heavy on, I use a cast iron skillet, then press down on the sandwich.
Brown on one side for a minute, flip the sandwich and press the other side down. Brown on that side for a few minutes. Repeat with all the paninis. Serve immediately with your favorite side dish.
See my tofu cooking guide HERE!