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 cumin ground
• 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 avocado pitted and peeled, ripe
• ¼ cup cilantro finely chopped, fresh
• 3 tablespoons lime juice
• 1 tomato seeded and diced, medium
• ½ red onion diced, medium
• 1 jalapeno pepper seeded and minced (optional)
• 1 garlic minced, clove
• black pepper to taste
• salt to taste

For serving:

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