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Heat the oils in a large, heavy skillet. Add the tempeh, brown one side, flip over and brown the other side. Combine mustard, water and shoyu. Mix and pour over the tempeh. Cover, bring to a boil, reduce heat to medium low and simmer about 7 to 10 minutes. Remove the lid, turn heat to high and cook off the remaining liquid. Place equal portions of tempeh, lettuce, tomato and sauerkraut on each slice of bread and serve.
Per serving - 364 calories, 17 gram fat (39% calories from fat), 24 gram protein, 34 gram carbohydrate, 3 gram fiber, 0 milligram cholesterol, 807 milligram sodium