Trim the cucumber ends and slice into thin rounds. Toss with a pinch of salt, rest a few minutes, then squeeze out excess water by hand.

Pat the firm tofu dry with a paper towel. Crumble it into a large bowl, keeping some texture. Finely dice the apple.

Add the ripe avocado to the crumbled tofu and mash together until creamy but still structured.

Stir in the lemon juice, diced apple, drained cucumber, and sweet corn kernels.

Season with soy sauce, maple syrup, yellow mustard, vegan mayonnaise, and seaweed paste. Stir until evenly combined.

Spread the salad over toasted bread, top with a second slice, cut diagonally, and serve. Save extra salad to toss through cold rolled pasta.