1. Prep for crispy perfection – Press tofu between paper towels to remove excess moisture, then slice into 1/2-inch thick pieces.
2. Get that golden crisp – Heat non-stick pan over medium heat and cook tofu 3-4 minutes per side until gorgeously golden brown.
3. Prep your fruit – While tofu cooks, slice strawberries into even pieces that will layer nicely.
4. Create the base – Spread vegan mayo on one side of each bread slice for moisture barrier and creaminess.
5. Layer like a pro – On two slices, layer arugula, crispy tofu, and sliced strawberries in that order.
6. Add the magic – Drizzle balsamic glaze over strawberries and season with salt and pepper.
7. Finish beautifully – Top with remaining bread, press gently, and cut diagonally for perfect presentation.

Notes:

• Pressing tofu well is crucial for achieving that perfect crispy texture
• Don’t skip the arugula—its peppery bite balances the sweet strawberries perfectly
• Less balsamic glaze is often better to prevent sogginess

Storage Tips:

Best assembled fresh, but tofu can be cooked ahead and stored for 2 days. Components keep well separately for easy assembly.

Serving Suggestions:

Perfect for sophisticated lunches, picnic food, or light dinners. Pairs beautifully with a simple green salad or fresh fruit.

Mix It Up:

Add sliced avocado for extra creaminess, swap arugula for fresh basil, or try with other fruits like pears or figs for different flavor profiles.