Tofu Reuben

22 11 2011

Layers of warm tofu, tons of sauerkraut, Russian dressing and swiss cheese, nestled between toasty pumpernickel bread… gah. I would have stacked this sandwich to the ceiling if I had the means.

I didn’t use a marinade with the tofu. Though I wonder how it would taste marinated in some type of corn beef brine. Oh well, didn’t have the time or patience for the stuff tonight. I just sliced the tofu thin and fried it in oil with salt and pepper.

You can use any vegetarian sandwich stuffer when making a reuben; tofu, tempeh, seitan, I don’t care. And even though you’re using a meat substitute, don’t you dare try to make this a healthy sandwich. It is not/should not be one. Slather it in dressing, rub butter all over them breads, melt cheese over the whole thing, vegan or not, either way, make it decadent. Perfection, thy name is reuben.

Tofu Reuben
Adapted from Vegan Planet

2 tbs. soy or regular mayonnaise
1 tb. ketchup
1 tb. sweet pickle relish
Salt and freshly ground black pepper
2 tbs. olive oil
4 slices bread (Rye is the standard, though I love me some pumpernickel)
1 package tofu, drained and sliced thin
1/2 cup sauerkraut, drained and warmed (You can use a microwave, but I think the best method is heating it up on a skillet with some oil, salt, pepper and caraway seeds)
Swiss cheese/vegan cheese/whatever cheese

In a small bowl, combine the mayo, ketchup and relish. Season with salt and pepper to taste and mix well. Set aside.

Brush a small amount of the olive oil on one side of each slice of bread. Place the bread oiled side down on a flat surface and spread the mayo mixture on the other side of each slice.

Layer the tofu, sauerkraut and cheese on 2 of the bread slices and top with the remaining 2 bread slices, oiled side up.

Heat the remaining olive oil in a large skillet over medium heat. Place the sandwiches in the skillet and cook, turning once, until toasty on both sides, about 2 minutes per side. Remove from the skillet, cut in half, and serve hot with a pickle!




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