http://www.lawrence.com/users/shenning/photos/2012/jan/29/229075/

Some nights, it’s just nice to have a big, ol’ basic sandwich.

And if you want said sandwich but also to truly have a Meatless Monday experience, know that you don’t have to be pigeonholed into peanut butter and jelly as your one and only dinnertime choice.

These tofu, lettuce and cucumber sandwiches are much more adult and dinner-like than plain PB&J and just perfect for a cool night when you’re dreaming of summer.

TLC Sandwiches

1 (14-ounce) package extra firm tofu, drained

2 tablespoons liquid aminos

2 tablespoons nutritional yeast (available in bulk bins)

1 teaspoon pimentón (smoked paprika)

1 tablespoon water

Cooking spray

2 tablespoons light mayonnaise

8 slices your favorite sandwich bread, toasted

4 leaves romaine lettuce

1/2 seedless cucumber, thinly sliced

Wrap tofu snugly in 4 or 5 layers of paper towels and arrange on a plate. Cover with a second plate and balance a heavy can or two on top to weigh down the plate; set aside to drain for 20 minutes. Unwrap tofu and cut into 12 slices.

Preheat oven to 425 degrees. In a wide, shallow dish, whisk together liquid aminos, yeast, pimentón and 1 tablespoon water. Arrange tofu in dish, turn to coat well with marinade and set aside for 15 minutes. Spray a large baking sheet with cooking spray and arrange tofu slices about one inch apart in a single layer; spray all over with cooking spray.

Bake, flipping tofu halfway through, until firm and golden brown, about 30 minutes; set aside to let cool. Spread mayonnaise onto 4 bread slices, then top with lettuce, cucumbers, tofu and remaining bread and serve.

• Recipe from www.wholefoodsmarket.com