3 Tbsp. vegan mayonnaise 1 Tbsp. adobo sauce (juice from a can of chipotle peppers) 1 Tbsp. refined coconut oil 1 pkg. firm tofu, drained and cut into 1/4-inch-thick rectangular slices 1 Tbsp. black salt (aka kala namak) 1/8 tsp. pepper 1 pkg. vegan baco
