Broiled, Marinated Tofu Sandwich

Cut tofu into 10 thin slices. Set on a baking sheet cover with another baking sheet and weigh down with something heavy such as a large can of food. Drain until excess water is removed at least 30 minutes.

Heat olive oil in a small cast iron skillet over medium heat. Toast ground cumin chili powder and oregano in the hot oil until spices are aromatic about 2 to 3 minutes.

Transfer oil and spice mixture to a saucepan over medium heat; stir in minced garlic white wine vinegar and white wine. Bring to a simmer then remove marinade from heat.

Place drained tofu into a glass dish; pour marinade over tofu. Cover with plastic wrap; refrigerate for at least 8 hours.

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

Remove tofu from marinade; pat dry with paper towels and place on broiler rack. Broil on each side until skin is crisp about 6 minutes per side.

To assemble spread mayonnaise on one side of each slice of bread; place 2 tofu slices on 5 of the bread slices; top tofu with sliced tomato arugula red onion salt black pepper and remaining slices of bread.