Heat a skillet or grill pan over medium-high heat.

Add a thin layer of olive oil.

Add in the red paprika powder or spice mix.

Lay tofu slices in a single layer and cook about 3 to 5 minutes per side, until golden with a few darker marks.

If your pan looks dry, add a small drizzle of oil so the tofu browns, not steams.

In a bowl, mash avocado with a fork. Choose your texture: smooth for a creamy spread, or chunky for more bite.

Stir in chopped onion, tomato, and green pepper.

Add garlic powder, red chili flakes, salt, and a little extra mixed seasoning.

Add Lemon/Lime Juice and mix.

Taste it now. If it tastes “fine” but not great, it usually needs another pinch of salt or a squeeze of lemon or lime.

Crush the grilled tofu into the avocado mix.

Add the warm tofu to the bowl and gently crush it with your fork.

Don’t turn it into paste. Aim for bite-size pieces so the sandwich feels hearty and you still get those grilled edges.

Spoon the filling onto bread.

If you’re adding greens or pickles, place them on top of the filling, not under it (they can make the bread wet).

If your tomato seems extra juicy, drain it on a paper towel first so the filling doesn’t turn runny.

Crisp the sandwich in olive oil.

Heat the skillet or your griller over medium heat.

Brush or drizzle olive oil on the outside of the bread, then grill the sandwich 2 to 4 minutes per side until browned and warmed through.

Press gently with a spatula to help it crisp and hold together.