Tofu Sandwich (Vegan Pastrami)

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

1 (14 to 16) ounce extra firm tofu or super firm (preferably frozen and thawed) pressed, and drained

½ small beet peeled, and quartered (use a piece the size of two walnuts)

1 cup vegetable broth

3 tablespoons apple cider vinegar

2 tablespoons mellow white miso

2 teaspoons Dijon mustard

1 teaspoon black pepper

1 teaspoon ground coriander

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Drizzle of olive oil optional

subheading: Optional for serving:

6 slices rye bread

½ cup sauerkraut

Vegan coleslaw

Directions at cookingforpeanuts.com

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