One World Reuben Vegan Sandwich

Ingredients

• 0.3 teaspoon pepper black
• 1 tablespoon canola oil 
• 8 slices swirl bread 
• 56 g dairy-free buttery spread 
• 15 ml dill pickle juice 
• 0.8 teaspoon garam masala 
• 0.8 teaspoon garlic powder 
• 1 teaspoon harissa paste to taste
• 2 teaspoons catsup 
• 0.8 teaspoon mustard dried
• 1 teaspoon mustard prepared
• 10 g onion minced
• 1.5 teaspoons onion powder 
• 2 teaspoons ume plum vinegar 
• 0.3 teaspoon salt 
• 426 g sauerkraut with a pinch of black pepper drained
• 454 g seitan thinly sliced
• 15 g relish sweet
• 113 g spicy tofu firm drained
• 1  tomatoes thinly sliced

Equipment

• frying pan
• blender
• grill
• panini press

Directions

1. Combine all the ingredients except the relish in a blender. Blend until smooth. Stir in the relish.
2. Let sit at least 30 minutes to meld. Store covered airtight in the refrigerator until using.
3. Combine all the ingredients in a 9 x 13-inch (23 x 33 cm) pan. Toss to coat. To cook, heat the oil in a large skillet over medium-high heat.
4. Transfer the seitan to the skillet and cook 4 to 5 minutes, stirring occasionally, until lightly browned.Preheat a panini press fitted with the smooth plates to high. Butter the outsides of the bread.
5. Spread the inside of each piece of bread with a tablespoon (14 g) of spread. Divide the seitan evenly among the four sandwiches. Top with the sauerkraut and tomato slices.
6. Put the tops on the sandwiches and grill with the press open 4 to 5 minutes, or until golden. Carefully turn over to cook the second side, 3 to 4 minutes.