SERVES:
6
INGREDIENTS:
one extra firm block tofu, cut into 6 equal slices
approx. 2 - 3 tsp chili powder
approx. 1 - 2 tsp garlic powder
1 - 2 Tbs vegetable oil for frying tofu
6 sandwich rolls
butter as needed for partially sliced rolls before toasting
approx. 1 1/2 - 2 cups sauerkraut
for the dressing:
1/4 - 1/3 cup ketchup
1/4 - 1/3 cup mayonnaise
approx. 1/4 - 1/3 cup diced pickle (dill or bread and butter)
canned vegetarian baked beans for side (optional)
PROCEDURE:
Drain one extra firm block of tofu really well and then gently squeeze out some of the excess water in a clean kitchen towel. Cut it into 6 equal slices, keeping in mind the size of your sandwich rolls.
Lay the sliced tofu out on a large plate and lightly season both sides with a little chili powder and garlic powder.
You can buy bottled Thousand Island dressing or make your own by combining equal parts ketchup and mayonnaise with as much finely diced dill pickle as you like.
Partially slice the sandwich rolls and lightly butter the cut sides and toast the cut sides in a large pan on the stove top.
Once all of the sandwich rolls have been toasted, add a little splash of vegetable oil to the pan and saute the sliced tofu on both sides.
You'll also need to warm up the sauerkraut a bit and heat up some vegetarian baked beans if you're using them.
Once the tofu has been cooked on both sides and is hot all the way through, it's time to eat.
Serve the tofu up on the toasted bun with sauerkraut and the sauce on top and baked beans on the side.
HINTS:
Try putting some of the warm baked beans right on the sandwich itself!