Sweet & Spicy Halloumi-Style Tofu Sandwich

A veganized recipe from The Spruce Eats.  

Ingredients
For the Roasted Squash:
1 small delicata squash, seeds removed and cut into rings
1 tbsp. olive oil
1 dash cinnamon
2 to 3 pinches salt
1 tbsp. agave or maple syrup
3 dashes cayenne pepper

For the Raspberry Harissa Jam:
1 tbsp. raspberry jam
1/2 tbsp. harissa paste

For the Brussels Sprouts Slaw:
1/2 c. Brussels sprouts, shredded
1 tbsp. parsley, chopped
1/4 tbsp. olive oil
1/4 tbsp. sherry vinegar
1/4 tbsp. agave or maple syrup
1/4 tbsp. mustard
1 lemon, juiced
1 pinch salt
1 pinch garlic powder

For the Sandwich:
2 slices rosemary sourdough bread
2 oz. tofu, sliced and seared until crispy
1 1/2 tbsp. raspberry harissa jam
1 tbsp. vegan mayonnaise

Directions
Toss delicata squash rings in olive oil, cinnamon, salt, agave or maple syrup, and cayenne pepper. Arrange evenly on a baking sheet and bake for 30 minutes or until tender and beginning to caramelize.

For the Raspberry Harissa Jam:
Mix raspberry jam and harissa paste and set aside to meld. 

For the Brussels Slaw:
Place shredded sprouts in a large bowl. In a smaller bowl, whisk together olive oil, sherry, agave or maple syrup, mustard, lemon, salt, and garlic powder until combined. Add the wet mixture to the sprouts and stir to coat. Set aside.

For the Sandwich:
Toast your bread. Smear one side with mayo and top with Brussels sprouts slaw, the seared halloumi-style tofu, and the roasted squash. Smear the raspberry harissa jam onto the remaining piece of bread and place it on top. Serve immediately. 

Makes 4 sandwiches.