Hot Tofu-Pastrami Sandwiches

Preheat oven to 450°F. Combine potato, 1 tbsp vegetable oil, and a pinch of salt and pepper on baking sheet. Toss to coat and roast for 20 minutes. Sprinkle with French mustard blend and roast until crispy and brown in places, 2 to 3 minutes. (4-serving meal: use 2 tbsp vegetable oil)

Meanwhile, stir together mayo, Dijon, and a pinch of salt and pepper in small bowl and set aside. In another small bowl, combine tomato powder, Worcestershire powder, coriander, miso, 2 tsp salt, 1 tsp black pepper, and 2 tbsp warm water and whisk together spice paste. (4-serving meal: use 4 tsp salt, 2 tsp black pepper, ¼ cup warm water)

Brush second baking sheet with 2 tbsp vegetable oil. Lay tofu ribbons in single layer and brush with spice paste. Roast until dark and dry but not crispy, 5 to 7 minutes. (4-serving meal: use ¼ cup vegetable oil) (TIP: For the 4-serving meal, roast the tofu in batches.)

Place 2 slices sourdough on clean work surface. Spread some Dijonnaise on each slice and top with mozzarella, tofu-pastrami, and sauerkraut. Close sandwiches with remaining slices sourdough. Heat 1 tbsp vegetable oil in large nonstick skillet over medium heat. Add caraway seeds, place sandwiches on top, and cook until cheese is melted and sandwiches are golden brown, 4 to 5 minutes per side. (4-serving meal: use 2 tbsp vegetable oil) (TIPS: If your bread is getting too dark but the cheese hasn’t melted yet, lower the heat. For the 4-serving meal, cook sandwiches in batches and use additional oil as needed.)

Cut hot tofu-pastrami sandwiches in half. Serve with herby fries and extra Dijonnaise for dipping. Tuck in!