Dip each tofu slice into the non-dairy milk, ensuring it's fully coated, then dredge in the seasoned breadcrumbs until well-coated on all sides. Air fry for 8 minutes on each side at 400°F until golden and crispy.

In a large bowl, combine the sliced kale, shredded red cabbage, shredded carrots, and pickled onions. Season with garlic powder, onion powder, and black pepper. Be sure to add some of the juice from the pickled onions as this will act as a dressing. Toss until well combined.

Lightly toast the slices of bread in a toaster, on a skillet, or under the broiler. Spread a layer of Haven’s Kitchen Bang Bang Aioli on one slice of bread if you have it. If not, I recommend using a creamy and flavorful sauce to be sure you taste it in every bite!

Place a few crispy tofu pieces on top, followed by a generous portion of the kale cabbage slaw. Top with another slice of bread. Repeat for all sandwiches. Enjoy!