Credit: Chad Sarno
tofu, extra firm
butternut squash, seed bell cut off, just using the straight neck. Peel and slice the butternut neck into 6-8 1/2 inch slabs
Preheat oven to 375ºF/190ºC.
Place the tofu between paper towels and extract the excess moisture which will help to reduce baking time. Cut the tofu into 8 slices and place on a plate.
Cover the tofu with tamari. Spray a sheet pan with spray oil or use a parchment paper to line. Place the tofu and bake for 45-60 minutes. Flip the blocks halfway through baking. Transfer from oven and allow to cool while you assemble all other ingredients.
Place the butternut slabs on a lined baking sheet and place on the pan. Drizzle oil lightly around the butternut which will help the squash to brown. Sprinkle with the rest of the ingredients and place in the oven and bake until tender (12-15 minutes). Transfer from oven and allow to cool.
Classic Sour Cream
roasted peppers, minced
In a bowl, mix everything and set aside.
whole grain bread, seeded
butter lettuce, leaves separated
vine tomatoes, slices
pickles, sliced thin
Spread a bit of Harissa Mayo on each side to prepare the sandwich. Place the butter lettuce, 2 baked tofu slices, one roasted butternut plank, tomato and pickles to build the sandwich. Top up with the other piece of dressed bread.