Crispy Tofu Breakfast Rolls with Avocado

Steps

1. Wrap the tofu block in a towel and press under a heavy pan for 10 minutes, then cut into 8 slabs.
2. In a shallow dish, stir the soy sauce, smoked paprika, garlic powder and black pepper; turn the tofu slabs in this mixture to coat.
3. Dust both sides of the tofu slabs with the cornstarch.
4. Mash the avocado with the lime juice and salt in a small bowl; set the avocado mash aside.
5. Heat half the canola oil in a large skillet over medium-high heat. Place the split whole-wheat rolls cut side down and toast 1 to 2 minutes until golden, then set the rolls aside.
6. Add the remaining half of the canola oil to the skillet and cook the tofu slabs 3 to 4 minutes per side until crisp and browned.
7. Lay the cheddar over the tofu slabs, cover the skillet, and cook 1 minute until the cheese melts.
8. Spread the avocado mash on the bottom half of each toasted whole-wheat roll, then layer the spinach, two cheesy tofu slabs and the tomato slices. Close with the roll tops and serve warm.