Glazed Tofu Sandwiches with Sundried Tomato Pesto & Avocado

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  In a small bowl, whisk together the sugar, vinegar, garlic, soy sauce, mustard, and salt. Set aside.
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  In a non-stick fry pan, heat the oil over medium heat. Add the tofu steaks and turn them over so they are coated with oil on both sides. Fry the steaks for 4-5 minutes, until they are just starting to turn golden. Pour the glaze over the steaks, lower heat to medium low, and cover the  pan. Allow to cook for 5 minutes, then turn the steaks over and continue to cook, scraping up the glaze and spreading it over the steaks as it thickens, until all the liquid is evaporated and the tofu is coated with glaze.

Assemble the sandwiches:

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  Spread a slice of tofu with about 1½ tablespoons of pesto.
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  Top with 1-2 tofu steaks, sliced  pepper, avocado slices, and lettuce or sprouts, followed by another slice of toast.
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  Garnish with green onions, if desired. Cut and serve.

Sundried Tomato Pesto:

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  Soak 1 cup of sundried tomatoes in boiling water for 5 minutes and drain (reserving liquid).
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  Place the tomatoes in a food processor with 1 minced garlic clove, 3 tablespoons chopped, fresh basil, 2 tablespoons extra-virgin olive oil, ¾ cup lightly toasted pecan pieces, and a pinch of fine sea salt. Process until smooth and spreadable, adding up to 3 tablespoons of the tomato soaking water if necessary to achieve desired texture.
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  Store, covered, in the refrigerator for up to two weeks. Makes about 1 cup.