Recipe: Vegan Reuben Sandwich with Coleslaw

Vegan Reuben Sandwich

INGREDIENTS

• 1 (16 oz) extra firm, pressed tofu
• ¼ small beet, peeled and quartered 
• 1 cup vegetable broth 
• 3 tablespoons apple cider vinegar 
• 2 tablespoons white miso paste 
• 2 teaspoons Dijon mustard 
• ½ teaspoon black pepper 
• 1 teaspoon ground coriander 
• 1 teaspoon smoked paprika 
• 1 teaspoon garlic powder 
• 1 teaspoon onion powder 
• Avocado oil spray 
• 4 slices of rye bread 
• ½ cup sauerkraut 
• Vegan coleslaw (recipe follows) 
   

INSTRUCTIONS

1. Slice the block of tofu thinly using a mandolin or a wide vegetable peeler.
2. Place the beet, vegetable broth, apple cider vinegar, miso, Dijon, black pepper, coriander, paprika, garlic powder, and onion powder into a blender. Blend on high until a smooth liquid forms.
3. Transfer the liquid to a wide container and add tofu. Gently flip the tofu until it is submerged in the liquid. Marinate for at least 30 minutes or up to overnight.
4. Preheat the oven to 425ºF. Transfer the tofu slices to a large nonstick baking sheet in a single layer and reserve the marinade. Spray both sides lightly with oil. Cook for about 25 minutes, or until edges are lightly crispy. Flip the tofu over after 10-12 minutes and baste both sides.
5. Spray one side of each slice of bread with avocado oil and place the oiled side facedown on a cutting board.
6. Layer two of the slices of bread with sauerkraut, desired amount of tofu slices (you may have more than you need) and coleslaw. Top with the other slice of bread, oiled side out.
7. Heat a skillet or grill pan over medium-high heat and carefully transfer the sandwiches to the pan.
8. Cook for a few minutes – until bread is lightly toasted. Carefully flip and continue to cook until golden brown on both sides.

Vegan Coleslaw

INGREDIENTS

• ⅔ cup vegan mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon fresh lemon juice (optional) 
• 1 tablespoon pure maple syrup 
• 1 tablespoon Dijon mustard 
• ¼ teaspoon celery seed
• ¼ teaspoon onion powder 
• Salt and pepper to taste
• 9 oz shredded cabbage and carrot mixture

INSTRUCTIONS

1. Whisk together all ingredients except the veggies to make the dressing.
2. Place shredded veggies in a large mixing bowl and toss with the desired amount of dressing.
3. Store any leftovers in the fridge for several days.