Tofu Sandwich (Vegan Pastrami) (2024)

This high-protein Tofu Sandwich is made with vegan pastrami, consisting of thinly sliced tofu, marinated in a flavorful brine, and cooked until perfectly browned. It's meaty, flavorful, and made from all healthy ingredients. Served with my Vegan Coleslaw, and sauerkraut for the best vegan reuben!

This Tofu Sandwich recipe is super easy, and turns out amazing every time. If you think you don't like tofu, try this way of preparing and cooking it. I bet it will change your mind! I slice it extra thin using a wide vegetable peeler. This way, it readily soaks up the pastrami marinade, and tastes very meaty.

This Tofu Sandwich (Vegan Pastrami) recipe was inspired by my Three Easy Tofu Marinades in 10 Minutes, and pairs well with this Curried Cabbage Salad (minus the chickpeas).

👩🏼‍🌾 Ingredients

• Extra firm tofu or super firm tofu are best suited for this Tofu Sandwich. I highly recommend freezing the block of tofu beforehand for a true meat-like texture. Simply remove the block from the packet, pat it dry, and place it into a freezer-safe container. Freeze for at least 24 hours, or until frozen throughout. Then thaw overnight in the refrigerator, or until completely thawed. Use your hand to press down on the tofu to remove the water before using. It is much easier to press tofu once it has been frozen and thawed. Pat dry before slicing thinly. Super firm tofu contains the highest amount of protein and comes pre-pressed so it is very convenient, but it is sometimes hard to find. I typically use Nasoya or Wildwood brands.
• Beet is an optional ingredient, but highly recommended. Raw beet is blended with the marinade ingredients to give the tofu a vibrant red color so it looks more like meat. It is also a convenient way to add more nutrients to this vegan pastrami.
• Sauerkraut is completely optional. I add it to the tofu sandwich for serving so it tastes just like a vegan reuben.
• Mellow white miso packs flavor into this Tofu Sandwich. It is made by inoculating soybeans with a mold called koji. It is known for its pronounced umami flavor –a deep savory flavor, with a toasty, salty-sweet richness. It is a fermented food.

See recipe card for quantities.

🥖 Substitutions

• Tofu - Instead of tofu, use thinly sliced tempeh to change things up. Tempeh is a healthy, high-protein, fermented food.
• Rye bread - use gluten-free bread to make this Tofu Sandwich gluten-free.
• Beet - omit the beet as desired

Try my for another Tofu Sandwich variation. Visit my Vegan Sandwich Recipes page for more high-protein sandwich ideas.

📖 Instructions

Optional step for a meatier Tofu Sandwich: Freeze and thaw the tofu before using. Use your hands to press down on the thawed block to remove the excess water before using. Pat it dry.

Preheat the oven to 400ºF, or an air fryer to 400ºF.

Step 1. Slice the pressed block of tofu thinly using a sharp chef’s knife or an extra-wide vegetable peeler. Place the slices in a large airtight container.

Step 2. Place the beet, vegetable broth, apple cider vinegar, miso, Dijon, black pepper, coriander, paprika, garlic powder, and onion powder into the canister of a blender. Blend on high until a smooth liquid forms.

Step 3. Transfer the liquid to the container with the tofu. Gently toss the tofu until it is submerged in the liquid. Marinate for at least 30 minutes. You can also marinate overnight in the refrigerator.

Step 4. Preheat the oven to 425ºF. Transfer the tofu slices to a large nonstick baking sheet in a single layer.

Step 5. Cook for about 25 minutes, or until lightly crispy. Flip the tofu over after 10 minutes and baste both sides. Baste again after 20 minutes.

Step 6. Serve the vegan pastrami on toasted rye bread, with sauerkraut, and vegan coleslaw for the best tofu sandwich that tastes just like a vegan Reuben!

💡 Expert Tips

• Marinate the tofu for at least 30 minutes, but the longer the better. Try to leave the tofu in the marinade overnight, or prepare it in the morning to cook in the evening. If marinating for longer than 30 minutes, place the tofu and marinade in an airtight container inside the refrigerator.
• Cook the tofu in a single layer so it browns more evenly. Baste frequently with the marinade.
• Use an extra wide cabbage grater (vegetable peeler) to thinly slice the tofu or a sharp chef's knife.
• Storage: Refrigerate any remaining cooked Tofu Vegan Pastrami in an airtight container for up to 5 days. Prepare the Tofu Sandwich for serving. You can make the Vegan Coleslaw beforehand and refrigerate it for up to 5 days.

🙋🏽‍♀️ Recipe FAQs

👩🏽‍🍳 Made This Recipe?

Leave a review formy Tofu Sandwich (Vegan Pastrami) and share your creation with me onInstagram. It makes my day to see you recreate my recipes.

I would love it if you would ⭐️ rate this recipe and leave a comment. Thank you in advance.

📖 Recipe

Vegan Sandwich Recipes