I didn't want a roux type gravy, so I rinsed and drained a can of chickpeas and put them in the mini prep, added 1/4 cup water, 1/4 cup nutritional yeast, 1 tablespoon of dijon mustard, and 1 tablespoon Bragg's -- sort of quickie Punk Rock Chickpea Gravy. I whizzed that all together, then added it to the skillet to get hot.
Meanwhile, I toasted an expensive slice of bread, and got a couple of slices of fresh tomato. When the bread was toasted, I put some of my fave broccoli slaw on it and a little fat free vinaigrette. Then I added the tomato, and topped it off with the tofu.
I enjoyed the sandwich. I toasted the bread pretty dark, so I could pick it up instead of using a fork. I would love to describe the texture and flavor, but it's really difficult. (I'm not into faux meat, although I love tofu and tempeh; can't have seitan.) The tofu is so thin I hardly noticed it. It had a chewy "meaty" texture, I guess. I think I mostly tasted the chickpeas and mustard.
Now, what to do with the leftovers.......