Name: Vegan Reuben Sandwich
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 2 servings
Ingredients: 1 tbsp olive oil; 250 g extra firm tofu; 150 ml red beet juice (or juice from a pack of cooked beetroot); 1 tsp garlic powder; 1 tsp mustard powder; 1 tsp smoked paprika; 1 tsp ground coriander; 0.5 tsp salt; 0.5 tsp black pepper; 1 tbsp soy sauce; 1 tbsp brown rice miso (paste); 1 tbsp apple cider vinegar; 1 drop liquid smoke; 75 g vegan mayonnaise; 2 tbsp ketchup; 1 tbsp sriracha; 0.5 tsp worcestershire sauce; 4 slices sourdough (bread); 4 tbsp sauerkraut; 50 g pickles (dill); 4 slices plant cheese; 2 tbsp dijon mustard

Instructions

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1

Whisk all the marinade ingredients together in a small bowl. Dry the extra firm tofu (250 g) with kitchen paper to remove as much water as you can. Use a vegetable peeler to peel thin strips of tofu or slice with a knife. Thinner slices will absorb the marinade better. Lay the tofu slices in a rectangular container. Pour the marinade over the tofu slices and leave to marinate for at least 30 minutes.
2

Heat a large frying pan over a medium heat with the olive oil (1 tbsp). Carefully lift out the tofu slices shaking off the marinade and lay in the pan. Fry for 2 minutes until golden, then flip and cook the other side. Transfer to a plate and repeat with the remaining slices.
3

Mix the vegan mayonnaise (75 g), ketchup (2 tbsp), sriracha (1 tbsp), and worcestershire sauce (0.5 tsp) in a small bowl to create the thousand island dressing.
4

Spread the dressing on two of the sourdough (4 slices) and the dijon mustard (2 tbsp) on the other two slices. Top one of each bread slice with the pastrami, plant cheese (4 slices), pickles (50 g), and sauerkraut (4 tbsp). Sandwich the bread together, slice and enjoy.