TBLT's

Preheat oven to 425°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, Worcestershire powder, miso, liquid smoke, maple, just half the paprika, 2 tsp salt, 1 tsp pepper, and 2 tbsp warm water and whisk together spice paste. (4-servings: use 4 tsp salt, 2 tsp pepper, ¼ cup warm water)

Combine potato, remaining 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. (4-servings: use 2 tbsp vegetable oil, ½ tsp salt)

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. (4-servings: use ¼ cup vegetable oil) (TIPS: You can overlap tofu ribbons in order to fit on baking sheet. For 4-serving meal, roast tofu in batches.)

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 TBLT's in half and serve with potato chips and extra garlic mayo for dipping. Tuck in!