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Wrap tofu in several layers of paper towels, and arrange tofu on plate.
Cover tofu with another plate or heavy can and let sit for a few minutes to remove as much liquid as possible.
Repeat as needed.
Unwrap tofu, discarding paper towels, and cut into 12 slices.
Preheat the oven to 425°F.
In a wide, shallow dish, whisk together liquid aminos, yeast, pimentón and 1 tablespoon water.
Arrange tofu in dish, turn to coat well with marinade and set aside for 15 minutes.
Spray a large baking sheet with cooking spray and arrange tofu slices about one inch apart in a single layer; spray all over with cooking spray.
Bake, flipping tofu halfway through, until firm and golden brown, about 30 minutes; set aside to let cool.
Spread mayonnaise onto 4 bread slices, then top with lettuce, cucumbers, tofu and remaining bread and serve.