Preheat oven to 400°F. Stir together mayo, garlic, and a pinch of salt and pepper in small bowl and set aside. In separate small bowl, combine tomato powder, mushroom powder, miso, liquid smoke, maple, just 1 tsp paprika, 2 tsp salt, 1 tsp pepper, and 2 tbsp warm water and whisk together spice paste.

Combine potato, just 1 tsp paprika, 1 tbsp vegetable oil, ¼ tsp salt, and a pinch of pepper on baking sheet. Toss to coat and roast until crispy, 25 to 30 minutes, rotating sheet halfway through.

Meanwhile, brush second baking sheet with 2 tbsp vegetable oil. Lay tofu ribbons in single layer and brush with spice paste. Roast until dark and edges are crispy, 24 to 28 minutes, rotating sheet halfway through. (TIP: You can overlap tofu ribbons in order to fit on baking sheet.)

Place sourdough directly on oven rack and toast until lightly browned, 2 to 4 minutes. Transfer to clean work surface. Spread some garlic mayo on 2 slices and top with greens, tomato, and tofu bacon. Close sandwiches with remaining slices sourdough.

Cut tofu BLTs in half and serve with potato chips and extra garlic mayo for dipping. Tuck in!

You can also cook potato chips in batches in air-fryer at 375°F for 15 to 18 minutes, flipping halfway through. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.