1 (14-oz.) package extra-firm tofu

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1/4 cup lemon juice

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2 Tbsp. Extra virgin olive oil

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1 tsp. cumin

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1 tsp. dried oregano

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1/2 tsp. garlic salt

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1/2 tsp. ground pepper

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2 oz. sundried tomato (dried, rather than marinated, preferred)

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1 ripe, Fresh California Avocados*

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8 slices whole grain flaxseed bread

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1/2 cup light mayonnaise or egg-free mayonnaise

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1 head (about 12 leaves) Bibb lettuce

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1 cup loosely packed alfalfa sprouts (optional)

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.