By Mary McDougall
Prep Time: 15 min
Cook Time: 5 min
1 Lay the bread slices out on a cutting board or plate and spread both sides with a thin layer of the dressing. Place the tofu or tempeh on one side of the bread. Next add a thin layer of the sauerkraut, then the tomatoes and onions. Place another slice of the bread over these ingredients to make a sandwich. Repeat as many times as necessary to serve everyone.
2 Heat a non-stick griddle to medium-low. Place the sandwiches on the griddle, probably 2 at a time. Grill until browned on one side (about 1 minute) then flip over and grill on the other side. This usually takes only a very short time. Remove from griddle, slice in half and serve warm.
Hints: Baked tofu is sold in packages in most natural food stores, usually in various flavors. Look for the brands that are lowest in fat content. Tempeh is made from fermented soybeans, sometimes flavored, sometimes with other ingredients added. To marinate the tempeh before using, place about 1/3 cup of fat-free soy-ginger or teriyaki sauce in a bowl with the tempeh. Turn several times to coat. Drain, then briefly saute in a non-stick frying pan. Slice either the baked tofu or the tempeh rather thinly crosswise, so you are working with larger thin sections rather than thin strips. Your natural food store should have both of these products available in the refrigerated section. Water-packed sauerkraut can also be found in the natural food store, usually by the canned vegetables or pickles.