Need a satisfying lunch sandwich for the day… then try the tofu Reuben sandwich for size.  The sandwich is filled with fresh bursting flavors that your taste buds will love and recharge your body for the rest of the day. The recipe is easy to follow and simple to make, within no time flat you will have your very own vegan tofu Reuben sandwich.

Vegan Lunch: Tofu Reuben Sandwich Recipe

Image via: Betty Crocker

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Servings: 1 Sandwich

Ingredients

For the Vegan Mayonnaise

1. 2 ¼ cups of Safflower Oil
2. 1 cup of Soymilk
3. 1 tablespoon of Maple Syrup or 1 tablespoon of Agave Nectar
4. ¾ teaspoon of Sea Salt (to taste)
5. 2-2 ½ teaspoons of apple cider vinegar, raw (or 2-2 ½ teaspoons of lemon juice, freshly squeezed)
6. ½ teaspoon of Dijon Mustard

For the Sandwich

1. 1-2 tablespoons of Vegan Mayo
2. Sriracha Sauce (to taste)
3. 2 Slices of Rey Bread
4. Plenty of sliced, Baked Tofu
5. ½ of a Haas Avocado, Sliced
6. Lots of Sauerkraut
7. 1 tablespoon of Olive Oil

Image via: For Reals Life

Instructions

For the Vegan Mayonnaise

1. Combine all of the ingredients except the vinegar (or if you chose, lemon juice) in a blender and blend the mixture until it is smooth.
2. Now take out the vinegar (or lemon juice) and slowly add the vinegar until the liquid thickens.  When all of the vinegar has been added to the previous mixture, pour out the entire mixture into a small bowl.

For the Sandwich

1. Spread the vegan mayo and Sriracha sauce on both slices of the rye bread, then layer the slices with tofu, avocado and sauerkraut.
2. Next, heat the oil in a skillet on medium heat, and sear both sides of the sandwich.  Be sure that you are careful when flipping the sandwiches so that they do not fall apart.
3. When you have seared both sides then place the sandwiches on a plate and slice in halves, then serve.

For more vegan recipes on Stagetecture, click here.