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Vegan Reubenish Sandwich

on March 6, 2013

March 6th, 2013 007

This started out as a vegan reuben sandwich, and while it is quite close… I think it turned out even better than expected.  🙂

We only made half a sandwich in case it wasn’t a hit… big mistake.

Here’s how we did it…

Marinade some thinly sliced pieces of organic firm tofu in the following:

March 5th, 2013 028

  • 1tsp of cumin seeds, mustard seeds, smoked paprika and oregano
  • 1/2tsp of cardamon pods, freshly cracked pepper, freshly grated ginger and freshly grated garlic
  • 1 cinnamon stick
  • 4 or so cloves
  • 1/4c of tamari
  • 1/4c of apple cider vinegar
  • 1 heaping tablespoon of mustard (choose your favorite)

Whisk all of the above together and pour over tofu slices.

Place in the fridge and let it sit for an hour or so.

Remove the tofu from the marinade… make sure there are no cloves attached.  🙂

Place the tofu on the bread of your choice… today we used ‘Silver Hills – Mack’s Flax’ vegan bread.

Take a generous pinch of some sauerkraut and place it over the tofu.

Cover that with a generous amount of ‘Daiya’ vegan cheese.

Heat a pan, place a bit oil in it and lay that baby down!

March 6th, 2013 001

Note: the sauerkraut and the cheese look fairly similar in the photo above – it’s not all cheese.  🙂

Place a piece of parchment over your sandwich and use another heavy pan to press it.

A couple of minutes per side and you have a beautiful, vegan, comfort food sandwich… and you’ll wish you had the other half!  🙂

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