1tbspdate syrup (silan), you can sub it with maple syrup or molasses
1tbspwine vinegar
2tspsmoked paprika
¼tspground black pepper
To assemble the sandwich - your favorite bread, spread and vegetables
Instructions:
Slice firm tofu into thin slices, about 2-3 mm/ 1/8-inch thick.
Prepare the marinade - in a small bowl place all the ingredients: soy sauce, tomato paste, date syrup, wine vinegar, smoked paprika and ground black pepper. Mix well to obtain a smooth paste.
Prepare a shalow container and place in it a single layer of tofu slices. Using a brush, spread the tofu slices with some of the marinade. Arrange another layer of tofu slices on top, and again brush it with the marinade. Repeat for all the tofu slices. If there is any marinade left - pour it into the dish on top of the tofu slices. Cover the dish, using a lid or plastic wrap, and transfer to the refrigerator for an hour (possibly up to 12 hours).
Preheat the oven to 350°F/180°C. Prepare a baking tray lined with baking paper or silicone mat.
Arrange the marinated tofu slices on the baking tray in a single layer (not on top of the other). Using a brush, generously spread some of the marinade on the tofu slices, keeping aside the remaining marinade. Bake in the oven for 10 minutes. After, carefully remove the tray from the oven and flip the tofu slices to the other side. Brush the tofu slices again with all the remaining marinade and return to the oven to bake for another 10 minutes. Let it cool.
Use the vegan smoky tofu "ham" and put together a sandwich according to your preferences. Use your favorite bread or make lettuce wraps, along with a good spead and of course vegetables. I used a rustic baguette, mint-cilantro pesto, roasted peppers and lettuce. delicious!
Keep in the fridge for up to a week in an airtight container.