• Preheat oven to 425”F. Line a large rimmed baking sheet with parchment paper and set aside.
• Using a sharp chef’s knife slice the tofu into very thin slices at the narrow side. (Slice as thin as you can, they don’t have to be perfect, some might break it’s ok just do your best to slice as thin as you can). Transfer the slices to an oval bowl or high sided platter even a baking tray so you can have plenty of space to coat it in the spice mix.
  14 oz extra firm tofu (the high protein kind)
• In a small bowl mix together all the tofu seasonings until combined well, especially make sure the miso is dissolved. Pour the mixture over the tofu slices and using either a flat spatula, kitchen tongs or your hand move it around to get all the slices coated all over. (Try not to break them too much if possible).
  3 Tbsp shoyu, 1 Tbsp maple syrup, 1 Tbsp white miso paste, 1 tsp sweet smoked paprika, 1 tsp onion powder, 1/2 tsp granulated garlic, 1/2 tsp dry rosemary, 1 tsp liquid smoke, 1 Tbsp olive oil
• Arrange all the seasoned tofu slices on the prepared baking sheet next to each other. Try to give them space but if some corners overlap each other don’t fret it’s totally fine. Finish with a light drizzle of olive oil over the top then bake in the preheated oven for 20 minutes or until nicely golden. (It’s fine to get some crispy edges but you don’t want it to get too crispy overall, this is supposed to be like deli meat.)
• Remove the tofu from the oven and allow to cool in the baking pan for a few minutes then pile up high in your sandwich. (This is great warm or cold straight from the fridge like deli meat).

Make Tapenade

• While the tofu is baking simply add all the tapenade ingredients to the bowl of a food processor. Press the Pulse button a few times until a nice chop of all the ingredients is achieved but do not overdo it. You want texture here not a puree. Taste and adjust seasonings with salt and pepper if needed, this will depend on the saltiness of the olives and the capers you used.
  2-3 roasted red peppers, 1 cup brined black olives, 2 Tbsp brined capers, 2 large garlic cloves, 5-6 basil leaves, 2 Tbsp extra virgin olive oil
• Serve on toasted homemade bread or vegan brioche bun: slater the bottom bun with tapenade, pile up high with tofu meat slices, some baby spinach (or butter lettuce or arugula whatever greens you’ve got). For the top bun you can slather some vegan mayo for creaminess or more tapenade to your liking.