To prepare the tofu, cut the block into ½" slices. On a cutting board, layer the slices of tofu between paper towels or clean dishcloths. Place a heavy item (a tea kettle filled with water works great) on top (or use a tofu press if you've got one). This will remove the excess water from the tofu and give it a better texture.
Transfer the tofu slices to a cutting board and cut the slices into cubes. In a medium bowl, toss the tofu cubes with the tamari and olive oil.
Spread the tofu out on a baking sheet. Bake for 40 minutes, flipping halfway. Let the tofu cool before making the salad.
To prepare the salad, stir the tofu, Chipotle Fabanaise, celery and red onion together in a bowl.
To make the sandwiches, place 4 slices of bread on a baking sheet. Layer the greens, "chicken" salad, tomato, sauerkraut and vegan cheddar (in that order) over each slice of bread. Place in the oven or toaster oven until the cheese melts.
Remove the baking sheet from the oven, top the sandwiches with the remaining slices of bread and enjoy.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2018/04/09/vegan-chipotle-chicken-salad-melt/