Vegan Pastrami-Style Tofu Sandwich
USA
Ingredients
For the pastrami tofu:
400g medium-firm tofu, sliced into medium-thin slices
2 tbsp black pepper
1 tbsp ground coriander
1 tsp mustard powder
1 tbsp brown sugar
1 tbsp paprika
2 tsp garlic powder
2 tsp onion powder
For the coleslaw:
150g white cabbage, finely shredded
1 small carrot, grated
2 tbsp vegan mayo
1 tsp apple cider vinegar
0.5 tsp dijon mustard
salt + black pepper, to taste
For the russian dressing:
3 tbsp vegan mayo
1 tbsp ketchup
1 tsp sriracha
1 tsp pickle juice
0.5 tsp dijon mustard
0.5 tsp smoked paprika
1 tbsp finely chopped dill pickles
black pepper, to taste
To serve:
8 slices sourdough
vegan cheese
sweet pickle slices
vegan butter or oil, for frying
Directions
Mix the pastrami spice rub 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 + dijon mustard. Season with salt + black pepper.
For the russian dressing, mix everything together until smooth and creamy.
Assemble your sandwich with vegan cheese, pastrami tofu, coleslaw, russian dressing + 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.
Notes
From Jen's "from the sandwich shop" series: pastrami-style tofu with creamy coleslaw, russian dressing, vegan cheese + sweet pickles on sourdough.