Pastrami-Spiced Tofu Reuben

Ingredients

• 0.3 teaspoon garlic powder 
• 1 teaspoon ground coriander 
• 1 teaspoon coarsely ground pepper black
• 1 tablespoon pickled jalapeño seeds removed chopped
• 3 tablespoons catsup 
• 0.3 cup mayonnaise reduced-fat
• 1.5 teaspoons olive oil extra-virgin
• 2  half-sour pickles sliced
• 8 slices pumpernickel bread 
• 0.1 teaspoon salt 
• 2 cups sauerkraut dry rinsed drained
• 0.3 teaspoon sugar 
• 3 tablespoons toppings: such as pickles sweet such as gherkins chopped
• 4 slices swiss cheese 
• 14 oz spicy tofu firm
• 2 tablespoons butter unsalted softened
• 1 tablespoon worcestershire sauce 

Equipment

• bowl
• frying pan
• paper towels

Directions

1. Arrange tofu in a single layer on a plate between several layers of paper towels. Top with a heavy skillet; let stand for 5 minutes. In a bowl, mix mayonnaise, ketchup and chopped pickles; cover. In a separate bowl, mix coriander, pepper, garlic powder, salt and sugar. Discard towels around tofu.
2. Brush tofu with Worcestershire; sprinkle all over with spice mixture.
3. Warm oil in a large nonstick skillet over medium-high heat. Cook tofu, turning once, until browned, 6 to 8 minutes.
4. Transfer to a plate.
5. Add sauerkraut and jalapeo to skillet; saut until heated through, about 2 minutes.
6. Transfer to a bowl, cover and keep warm. Wipe out skillet.
7. Spread butter on 1 side of each bread slice; set it buttered-side down on a work surface.
8. Spread 1 Tbsp. mayonnaise mixture on 4 slices; top with cheese, tofu and pickles, if desired. Mound sauerkraut on top; drizzle with remaining mayonnaise mixture. Close sandwiches. Warm 2 skillets over medium heat. Cook sandwiches, turning once, until bread is crisp and cheese has melted, about 5 minutes.
9. Cut in half and serve right away.