Happy Father's Day, Jason!
After four trips to the store (I have been a bit disorganized lately) I finally had all the ingredients to make him his favorite meal: pancakes and veggie sausage. And we enjoyed breakfast in the warm summer sun, sitting on our brand new deck.
To all my father readers, a very happy Father's Day to you!
"This is my favorite sandwich to make. I especially love making this sandwich for meat lovers because they are always shocked at how much they love it. The key to a successful sandwich (any sandwich) is the sauce. Sometimes, when I find a good sauce I contemplate making a sauce-only sandwich. This Reuben has an easy to make yet AWESOME thousand island dressing that you can put together with ingredients you already have. Make plenty of it.
The tofu is simply a vehicle for sauerkraut and sauce so don't worry if you aren't super experienced cooking with tofu or aren't sure you like it--just make sure to cook it long enough"
makes 1 sandwich
2 slices of bread (I always use Dave's Killer Bread--good seed)
1/3 cup sauerkraut
3 slices of tofu, about 1/4 inch thick each
salt and pepper
pinch of turmeric and chili powder
1 heaping tbsp vegenaise
2 tsp ketchup
1 tsp mustard
1/2 tsp sirracha
salt and pepper
Heat oil in cast iron skillet. Once hot, place tofu on pan. Let tofu cook at medium heat for about 5-7 minutes until cooked on the outside.
Meanwhile, in a small bowl mix together sauce ingredient. Toast bread in toaster or on a separate skillet.
When tofu is finished on one side, flip and season with salt, pepper, turmeric, and chili powder. Cook the other side for 5 minutes and flip the slabs a few times to spread the seasoning around. Turn the heat off and move the tofu to one side. Add the sauerkraut to the other side of the skillet; it will soak up whatever spices didn't stick to the tofu. I usually add some pepper as well. Let it sit for about 2 minutes in the hot pan and then you are ready to assemble the sandwich!