b'R E U B E N S GA R D E N veganMAKES4 servings SPECIAL EQUIPMENTblenderT H O U S A N D I S L A N DThis Reuben has crunchy sauerkraut, creamy Thousand Island dressing,I N G R E D I E N T S and earthy rye bread. Tofu is corned in a spiced brine and sauted withblock tofu2 Tbsp miso paste mushrooms and shredded kale.c pickle juice c ketchup D I R E C T I O N S Combine the liquid aminos, pickling spice, pickle juice, and salt in awhole dill pickle (1-2) container and stir to mix. Add the tofu and add enough filtered water to cover the tofu. Set aside to marinate.C O R N E D T O F U I N G R E D I E N T S Combine all of the dressing ingredients in the blender and blend on high until smooth.block tofu1 Tbsp Bragg Liquid Aminos Clean the mushrooms and kale, removing any thick kale stems, and slice them thinly.1 Tbsp pickling spice Cut the tofu into 12 slices. On the surface of a griddle or saut pan, heat the oil to medium-high heat. Place the slices of bread down and top with the cheese to melt. c pickle juice In another pan, add the mushrooms, kale, and sauerkraut, then saut until the 1 tsp sea salt mushrooms have released their water and the kale has softened. S A N D W I C HOnce the bread is browned and the cheese melted, remove the bread from theI N G R E D I E N T S cooking surface. Place the sliced tofu on the cooking surface to warm through,2 c Simple Sauerkraut adding oil if needed to prevent the tofu from sticking. (page 16)4 slices non-dairy cheese Assemble the sandwich by laying the warm tofu slices on top of the bread, carefully 8 slices rye bread topping with the kale, mushroom and sauerkraut mixture, and drizzling with the 1 c mushrooms, sliced Thousand Island dressing. Top with the remaining bread.1 c kale 1 Tbsp vegetable oil N O T E Melted cheese creates a barrier between the moisture from the tofuand the bread. Alternatively, you can use fanned sliced avocado. Fall 59'