Tofu Sandwich (Vegan Pastrami)


Step 1. Slice the pressed block of tofu thinly using a sharp chef’s knife or an extra wide vegetable peeler. Place the slices in a large airtight container.

Step 2. Place the beet, vegetable broth, apple cider vinegar, miso, Dijon, black pepper, coriander, paprika, garlic powder, and onion powder into the canister of a blender. Blend on high until a smooth liquid forms.

Step 3. Transfer the liquid to the container with the tofu. Gently toss the tofu until it is submerged in the liquid. Marinate for at least 30 minutes. You can also marinate overnight in the refrigerator.

Step 4. Preheat the oven to 425ºF. Transfer the tofu slices to a large nonstick baking sheet in a single layer.

Step 5. Cook for about 25 minutes, or until lightly crispy. Flip the tofu over after 10 minutes and baste both sides. Baste again after 20 minutes.

Step 6. Serve on toasted rye bread, with sauerkraut, and vegan coleslaw for the best tofu sandwich that tastes just like a vegan Reuben!

Serve with my vegan curried coleslaw recipe

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