1/2 package extra firm tofu, drained
8 ounce package mini sweet peppers, seeded and halved
medium sweet onion, cut in circles
2 cups water
1 teaspoon Dijon mustard
1/2 cup bread crumbs
1 teaspoon Kirkland 21 spice blend, or brand of your choice
1 teaspoon black pepper, freshly ground
1/8 teaspoon cayenne pepper
1/8 teaspoon sea salt
Salsa, to taste
Fresh mixed greens
Cook spray
Sandwich rolls or flatbread

Grease and Preheat indoor grill pan, Panini press or outdoor grill.

Slice tofu into thin 1/8 inch slices, approximately 8.
In a medium-sized bowl, combine water and mustard together.
Add tofu slices and marinate approximately 5 minutes.
In another bowl combine bread crumbs, spice blend, black pepper, cayenne pepper and salt.
Dip the tofu slices, one at a time, into the bread crumb mixture.
Place on wax paper.
Grill mini sweet peppers and onion circles. Set aside.
Grill tofu slices.
Spread bottom of sandwich roll or flatbread with salsa.
Top with one onion slice and some grilled pepper halves.
Add two slices of grilled tofu.
Finish it off with some mixed greens.
Place top half of sandwich roll on greens or, if using flatbread, roll it up.

Yield 4 sandwiches

Note: Leftover grilled onions and peppers can be refrigerated.