1Using a peeler or mandolin, shave the block of tofu into thin slices. If this starts to get a little tricky towards the end of the block, simply cut the remaining tofu into slices as thinly as possible.
2In a sealable container, whisk together the tofu pastrami marinade ingredients (beetroot juice, olive oil, balsamic vinegar, white miso paste, Marmite, English mustard, liquid smoke, soft light brown sugar, smoked paprika, onion powder).
3Add the sliced tofu to the marinade, seal the lid, and leave in the fridge to marinate for 1 hour (or up to 2 days).
4When ready to cook, preheat the oven or airfryer to 180c and line a baking sheet with baking parchment. Alternatively, you can fry the pieces in a generous amount of oil until lightly golden (beware they will spit!).
5Spread out the tofu on the lined baking sheet then cook for 18-20 minutes, flipping the tofu over halfway to ensure it becomes evenly brown.
6Spoon the stracciatella (vegan soft cheese) onto a slice of sourdough.
7Add the pesto and pistachios, splitting the amount between your two sandwiches.
8Layer over half the ‘pastrami’ (cooked tofu) and some pickled onions and rocket onto each sandwich.
9Top with the remaining slices of sourdough.
Ingredients
220 g smoked extra-firm tofu, drained
100 ml beetroot juice
1 tbsp olive oil
1.5 tsp balsamic vinegar
1 tbsp white miso paste
1 tsp Marmite (or other yeast extract)
0.5 tsp English mustard
1 tsp liquid smoke
0.5 tbsp soft light brown sugar
1 tbsp smoked paprika
1 tsp onion powder
4 slices sourdough
4 tbsp vegan soft cheese (i used @juliennebruno)
2 tbsp vegan pesto
1 handful chopped pistachio nuts
1 handful rocket
pickled onions
Equipment
mandolinesealable containerovenairfryerbaking sheetbaking parchmentfrying pan
Tips
Leave the tofu in the marinade for as long as possible for best flavor.
Pan frying can add more oil and fattiness to the tofu pastrami.
The marinated tofu can be stored in the fridge for up to 2 days.
Highly recommend getting good quality stracciatella alternative.