Food Chef Alayne Berman turns eating vegetarian from a noble sacrifice to a joy with this super-beautiful and delicious sandwich. She marinates tofu with soy, cilantro, rice wine and vinegar then bakes it, taking it from bland to savory. Then she nestles the tofu between two slices of hearty five-grain bread, along with house-made roasted red peppers, grilled corn relish, avocado and organic greens — a rainbow of color and flavor and creamy-to-crunchy textures. The sandwich is all of a piece with Food’s clean aesthetic and healthy yet cravings-filled menu. Leave it to a former New Yorker, owner Judy Ornstein, to create the perfect sunny, relaxed and casual California restaurant.