Drain tofu. Cut tofu into small cubes before adding it to a food processor and pulsing until the tofu resembles a course meal.
Using a rubber spatula, gently fold in the bread crumbs, blackening spice, chives, garlic powder, salt, and bell pepper. Shape the mixure into 8 patties.
Heat a saute pan over high heat and add about 3 Tbl. of oil. When oil is shimmering, place the patties gently into the pan. Cook the patties until evenly browned on both sides. Transfer them to a plate.
In the same pan, fry the seasoned tomato slices until warm and slightly charred on one side.
Meanwhile, lightly toast the bread and cut into rings large enough for the patties.
Top each toast round with a tomato slice and tofu patty. Add chipotle cream to taste.
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For the chipotle cream, in a small bowl, mix 1 1/2 Tbl. of adobo sauce with the vegan mayonaise. (Store chiles for use in another recipe.) Season with salt. Use as needed, and store the rest.
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