TBLTs

Preheat oven to 400°F. Stir together mayo, garlic, and a pinch of salt and pepper in small bowl and set aside. In separate small bowl, combine tomato powder, mushroom powder, miso, liquid smoke, maple, just 1 tsp paprika, 2 tsp salt, 1 tsp pepper, and 2 tbsp warm water and whisk together spice paste.

Combine potato, just 1 tsp paprika, 1 tbsp vegetable oil, ¼ tsp salt, and a pinch of pepper on baking sheet. Toss to coat and roast until crispy, 25 to 30 minutes, rotating sheet halfway.

Meanwhile, brush second baking sheet with 2 tbsp vegetable oil. Lay tofu ribbons in single layer and brush with spice paste. Roast until dark and edge pieces are crispy, 24 to 28 minutes, rotating sheet halfway. (TIP: You can overlap tofu ribbons in order to fit on baking sheet.)

Place sourdough directly on oven rack and toast until lightly browned, 2 to 4 minutes. Transfer to clean work surface. Spread some garlic mayo on 2 slices and top with greens, tomato, and tofu-bacon. Close sandwiches with remaining slices sourdough.

Cut TBLTs in half and serve with potato chips and extra garlic mayo for dipping. Tuck in!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe. You can also cook potato chips in batches in air-fryer at 375°F for 15 to 18 minutes, flipping halfway through.