Marinated Eggplant Sandwiches

Instructions

To make the marinated eggplant: Preheat the broiler to 450°F (230°C, or gas mark 8).
Place the eggplant on one or two large baking sheets.
In a small bowl, combine 2 tablespoons (30 ml) of the olive oil with the vinegar and Cajun spice mix.
Lightly brush this mixture on both sides of the eggplant slices.
Broil for 4 minutes on each side, or until dark brown.
In the meantime, in another small bowl, combine the remaining 2 tablespoons (30 ml) olive oil with the Worcestershire sauce and liquid smoke.
Carefully remove the baking sheet from the oven.
Brush both sides of the eggplant slices with the Worcestershire mixture and let them cool on a wire rack.
Let stand for at least 30 minutes before serving, or even better, up to overnight.
Store leftovers in an airtight container in the fridge for up to 4 days.
To get the best out of the flavors, bring back to room temperature before serving.
To make the tofu: Combine the vinegar, oil, nutritional yeast, onion powder, garlic, salt, and pepper in a large rectangular shallow dish.
Add the tofu and turn to coat thoroughly; let marinate for 30 minutes.
Decrease the oven temperature to 425°F (220°C, or gas mark 7).
Bake the tofu for 30 minutes, flipping once halfway through. Note that the tofu will become chewier once cooled.
To assemble the sandwiches: Spread 1 tablespoon (14 g) mayonnaise on each side of the roll.
Place 1/3 cup (24 g) shredded lettuce on top.
Place 1 tofu slice on each sandwich and place 4 to 6 slices marinated eggplant on top.
Serve immediately.