Tempeh Reuben

Press the extra firm tofu between paper towels with a heavy weight for 10 minutes to remove excess moisture, then cut into 3/4-inch thick slabs sized for sandwich bread.

Combine tamari with a small amount of water in a shallow dish, then dip each tofu slab on both sides to coat evenly.

Heat water or oil in a large skillet over medium-high heat until shimmering.

Pan-fry the tamari-coated tofu slabs for 4-5 minutes per side until golden brown and crispy, then transfer to a plate.

In the same skillet, sauté the sliced onion and julienned carrot over medium heat until softened and caramelized, about 5-7 minutes.

Warm the sauerkraut in the skillet with the caramelized vegetables, stirring to combine, for about 2 minutes.

Spread veganaisse and vegan mustard on the toasted or warmed sandwich bread slices according to preference.

Layer the pan-fried tofu, caramelized onion and carrot mixture, and warm sauerkraut between the bread slices.

Slice the sandwiches diagonally and serve immediately while the components are warm.