Based mostly on the serious eats recipe. We added siracha to the Mayo, and smashed avacado to the toasted bun.
I also don’t think the marinade needs to go on the tofu much before grilling. Just a quick rub to get the color for grilling. Then I spread a layer of the marinade on the bun.
Portland pub bun. Game changer.
Making the bread is the grail, but every time I do it it doesn’t quite turn out right. It’s good that first day, but it always gets too tough by the second or third day.
I’ll have to try some of that instant broth. Ever since discovering the roasted garlic better than bullion, I don’t use anything else for broth. But I’m in the camp that can never get enough garlic.