Drain the tofu really well and pat it dry.

In a bowl, toss the tofu with olive oil and ground rosemary to coat evenly.

Bake the tofu in a roasting pan at 400F for 10 minutes on each side (total baking time of 20 minutes).

Broil the tofu briefly to achieve a harder texture if desired.

Cut the ciabatta rolls in half, creating 4 bread pieces.

Brush each piece of bread with approximately 1 teaspoon of raspberry vinaigrette.

Arrange the mozzarella cheese, mesculin mixed greens, baked tofu, and sliced avocado on the bread.

Season with salt and pepper to taste.

Close the sandwiches, cut in half, and serve with your favorite side dish.