For the baked seasoned tofu:

1 1/2 tablespoons soy sauce

1 teaspoon minced ginger

1 small garlic clove, minced or puréed

1/4 teaspoon cumin seeds, lightly toasted or ground

Pinch of cayenne

2 tablespoons honey

1 teaspoon lime juice

1 tablespoon canola or grapeseed oil

2 tablespoons finely chopped cilantro

For the sandwich:

1 4-ounce slab baked marinated tofu

1 medium carrot, cut in half crosswise, then in thick lengthwise slices (1/4 to 1/3 inch); cut the narrow end in half

1 teaspoon extra virgin olive oil

1 teaspoon tahini

1 tablespoon chopped cilantro

2 heaped tablespoons kimchi (1.5 ounces)

1 5-inch square of focaccia, or 2 slices whole wheat country bread