Hot Tofu-Pastrami Sandwiches
with Herby Fries & Dijonnaise
Often described as New York's signature sandwich, the "hot pastrami on rye" is a beloved treasure of many delicatessens. Tangy cabbage sauerkraut, Dijon mustard, creamy mayo, and gooey melted cheese highlight the peppery seasoning of salt-cured, smoked pastrami. For a plant-based twist on the sandwich, we coat thin shavings of tofu in a bold, concentrated paste, and roast them until they are caramelized and tender. The delicacies of New York city were just brought to your doorstep.
INGREDIENTS
- 1 russet potato, cut into 8 wedges
- 1 tbsp French mustard and herb blend
- 1/4 cup vegan mayo
- 1/2 tbsp Dijon mustard
- 1 tbsp tomato powder
- 2 tsp Worcestershire powder
- 1 tsp ground coriander
- 1 tbsp red miso paste
- 10 oz organic extra firm tofu, patted dry and peeled into ribbons
- 4 slices of sourdough bread
- 1 oz vegan mozzarella
- 3 oz sauerkraut
- 2 tsp caraway seeds
- 1/4 cup vegetable oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
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)
Stir together mayo, Dijon, and a pinch of salt and pepper in small bowl and set aside. In 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!
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General Tso’s Tofu with Quinoa & Steamed Broccoli
Buffalo Tempeh Quinoa Bowls with Roasted Peppers & Tzatziki
General Tso’s Tofu with Quinoa & Steamed Broccoli
Herb Sausages with Caraway Roasted Potatoes & Maple Mustard Dressing
