Vegan Pastrami-Style Tofu Sandwich
vegan
- Author
- @jen.eats.plants
- Yield
- 4 sandwiches
Ingredients
produce
- ○150 g white cabbage (finely shredded)
- ✓1 carrot (grated)
- ○sweet pickle slices
- ○1 tbsp dill pickles (finely chopped)
protein
- ✓400 g medium-firm tofu (sliced into medium-thin slices)
grain
- ○8 slices sourdough
pantry staple
- ✓1 tbsp paprika
- ✓2 tsp garlic powder
- ✓2 tsp onion powder
- ✓1 tsp apple cider vinegar
- ✓0.5 tsp dijon mustard
- ✓black pepper
- ✓1 tbsp ketchup
- ✓1 tsp sriracha
- ○1 tsp pickle juice
- ✓0.5 tsp dijon mustard
- ✓0.5 tsp smoked paprika
- ✓salt
- ✓2 tbsp black pepper
- ✓1 tbsp ground coriander
- ○1 tsp mustard powder
- ✓1 tbsp brown sugar
- ✓black pepper
other
- ○vegan butter or oil (for frying)
- ○vegan cheese
- ○2 tbsp vegan mayo
- ○3 tbsp vegan mayo
Instructions
- Mix the pastrami spice rub ingredients together in a bowl or Tupperware.
- Add the tofu slices one at a time, making sure each piece is thoroughly coated in the spice mix.
- Place the tofu on a lined baking tray and bake at 170°C for 20 minutes, or air fry at 170°C for 15 minutes, until crispy on the outside but still soft and juicy inside.
- The tofu will firm up a little more as it cools.
- For the coleslaw, mix the shredded cabbage and carrot with the vegan mayo, apple cider vinegar, and dijon mustard. Season with salt and black pepper.
- For the Russian dressing, mix mayo, ketchup, sriracha, pickle juice, dijon mustard, smoked paprika, and finely chopped dill pickles until smooth and creamy.
- Assemble your sandwich with vegan cheese, pastrami tofu, coleslaw, Russian dressing, and plenty of sweet pickle slices.
- Add the top slice of sourdough, then toast the sandwich in a pan with a little vegan butter or oil until golden and crisp.