The Vegan Reuben

Hi all! Welcome to the new blog! I’ve been busy working on transitioning my blog from Blogger to this fancy new WordPress site. I hope you like it! I’ve also been busy in the kitchen lately and plan to update the blog regularly — at least once a week, preferably on Fridays — throughout the coming months. This week I’ve got a vegan reuben recipe for ya! I got the idea for a vegan reuben from this delightful little cafe inside a health food co-op where I occasionally get lunch.

For a faster and easier version of this sandwich that doesn’t involve cooking your own tofu, you can also make this using Tofurky deli slices (preferably the Roast Beef style) and a little vegan cheese (my favorite brand is Daiya).

The Vegan Reuben

Makes 6 sandwiches

Ingredients:OLYMPUS DIGITAL CAMERA

1 14-ounce package firm or extra-firm tofu
12 pieces of bread (traditionally rye, though in these photos I use sprouted-grain bread)
Sauerkraut
Salt
Garlic
Rosemary
Russian Dressing (see below)

Russian Dressing Ingredients:

1/2 cup Just Mayo
1/4 cup ketchup
1/4 cup chopped red onion
3 tablespoons dill relish
2 tablespoons horseradish mustard

Preheat your oven to 350 degrees. If possible, press your tofu for 10-15 minutes. If you don’t have a tofu press
or you’re short on time, you can also just give the tofu a firm squeeze over the sink to expel as much water as you can without crumbling the tofu. Cut the tofu into slices and line out on a baking sheet.

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Next, top the slices of tofu with salt, pepper, garlic powder and rosemary.

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Bake the tofu for 15-25 minutes, flipping halfway through. Finished tofu will be golden on both sides.

While the tofu is cooking, heat up a nonstick or lightly-oiled pan to medium or medium low. Spread a hearty amount of dressing on each piece of bread. Place a spoonful or two of sauerkraut on one side of bread. You may want to drain the sauerkraut either in a strainer or just using a fork so that the sandwich doesn’t become mushy. Put both pieces of bread on the pan and cook until each piece is golden brown on the bottom.

Assemble the sandwich by placing two slices of baked tofu on one side and tomato on the other.

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Finally, enjoy!
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One thought on “The Vegan Reuben

  1. Found this online and it worked great. I love the saltiness of the tempe and didn’t have vegan mayo so I made my own. I also didn’t have any relish and think the sandwich would be better with that flavor as well. Next time. This is a keeper.

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