Directions

1. On paper towels, arrange tofu. Cover with paper towels. Arrange heavy saucepot on top and let stand at least 5 minutes to drain excess water.
2. Meanwhile, in large bowl, combine ketchup, water, vinegar, chili powder, onion, garlic, molasses and, if desired, ground pepper. Add tofu and turn to coat. Cover and marinate 15 minutes to 12 hours.
3. Remove tofu from marinade, discarding marinade. In 12-inch skillet sprayed with nonstick cooking spray, cook tofu, in batches, turning once, 10 minutes or until golden brown.
4. On 4 bread slices, evenly spread Hellmann's® or Best Foods® Canola Cholesterol Free Mayonnaise, then layer tofu, lettuce, tomatoes, onion and remaining bread slices.