Press an extra firm block of tofu for about 30 minutes. Slice thinly and marinate for at least 1 hour in the marinade mixture.

Preheat oven to 375°F (190°C). Arrange marinated tofu on a baking sheet and bake for 20–25 minutes, flipping halfway through.

In a bowl, whisk together vegan mayo, horseradish, Dijon mustard, salt, and pepper until smooth.

Spread horseradish aioli on ciabatta rolls. Layer arugula and baked tofu slices, then add more aioli before closing the sandwich.

Heat a skillet with olive oil, grill the sandwiches for 1 minute per side until golden brown and crispy.

Remove from skillet, cut in half, and serve with your choice of sides.