Spicy Cornmeal-Crusted Tofu Sandwiches

For the cornmeal-crusted tofu:

• ½ cup tomato puree
• 1 tablespoon cayenne pepper hot sauce
• 1 tablespoon lime juice
• 1 tablespoon soy sauce
• 2 teaspoons ground cumin
• 1 teaspoon ancho chile powder
• 1 pound extra-firm tofu drained and pressed at least 30 minutes, then cut into ½ inch cubes
• 1 cup cornmeal
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ¼ to ⅓ cup vegetable oil canola or another high smoke point oil

For the guacamole:

• 2 ripe avocados pitted and peeled
• ¼ cup finely chopped fresh cilantro
• 3 tablespoons lime juice
• 1 medium tomato seeded and diced
• ½ medium red onion diced
• 1 Jalapeno pepper seeded and minced (optional)
• 1 garlic clove minced
• salt and pepper to taste

For serving:

• 4 6-inch sandwich rolls, sliced open
• 4 large lettuce leaves or a few handfuls of shredded lettuce