2017.01.29 Rye Bread, Sauerkraut, Swiss Cheese, Thousand Island Dressing, Tofu

2017.01.29 Rye Bread, Sauerkraut, Swiss Cheese, Thousand Island Dressing, Tofu



Shopping Cart (Products are suggestions, substitute per need\want):


1 package Whole Foods 365 Organic Extra Firm Tofu

1 loaf Whole Foods Pumpernickel Rye Bread
1 jar Organicville Vegan Thousand Island Dressing
1 package Daiya Sliced Vegan Swiss Cheese
1 jar Trader Joe's Sauerkraut

(plus anything missing from the staples list)


Fridge/Pantry Staples:


Whole Foods 365 EVOO non-stick spray

Whole Foods 365 Sea Salt, fine crystals
Whole Foods 365 Pepper, ground
Earth Balance Vegan Buttery Tub

Measurement/Preparation (Bring all ingredients to room temperature):



Large nonstick skillet.

1/2 cup of salad dressing.

8 slices Swiss cheese.
1 cup sauerkraut, drained.

Press tofu for 15 minutes, optional, but makes for firmer texture.Slice tofu into 8 pieces and pat dry.
Add tofu to large mixing bowl, coat with EVOO spray, salt and black pepper.
Toss tofu so as to complete coat with oil and seasoning.
Select 8 slices of bread and pair them in a column.

Cooking:


Saute tofu over high heat until crispy golden on each side, then set aside.

Spread a thin layer of butter on the top side of each bread slice.
Flip butter side of 4 slices over, onto a prep board.
Top each of the four slices with 1 tablespoon of dressing, 1 cheese slice, 2 tofu slices, 1/4 cup sauerkraut, and 1 more cheese slice.
Flip butter side of remaining slices over and spread with 1 tablespoon of dressing.
Then place the on to the sandwiches dressing side to cheese.
Grill sandwiches in skillet over medium heat, about 2 minutes on each side, until bread is toasty and cheese is milted.

Plating:


Slice each sandwich in half and place on plates (2-4).

Serve cold slaw and potato salad on side.

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