Hot tofu pastrami sandwich
585 cals, 22p, 34c, 37f (per meal)
1 tsp (5g)
2 tbsp (30g)
4 dash (1g)
1/2 tbsp (8mL)
1 tbsp (15mL)
4 tbsp (36g)
1 slice(s) (20g)
5 oz (142g)
2 slice(s) (64g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 450°F (230°C).
2
In a small bowl, mix the oil, Worcestershire sauce, coriander, and some salt and pepper.
3
Cut the tofu into thin ribbons and brush ribbons with the oil mixture, and place on a baking sheet in a single layer. Roast in the oven for 5-7 minutes, until the tofu is browned and dry, but not crispy.
4
Toast bread, if desired. Spread vegan mayonnaise and Dijon mustard on each slice of bread and top with tofu, vegan cheese, and sauerkraut. Close the sandwich with remaining slice of bread. Serve.