Take a slice (about 3/4 inch / 19 mm thick) off the top of a block of extra firm tofu so that you have a patty that’s about 2.5 x 4 inches / 6.6 x 10.1 cm. Grill this slice lightly in your choice of oil (I use canola). Before you turn the up side down to the pan for the last time, sprinkle on a nice dusting of chili powder. You can skip that part if you want.While the tofu is grilling, open and scoop out one little shrivelly black avocado, the kind used for guacamole. The other kind may work, too, but I’ve never tried it. Also slice one of your favorite rolls (I like onion for this sandwich).

When the tofu is light brown, slap it on the roll, bury it in mashed avocado, add sliced tomato and enjoy.