tofu reuben sandwich


 14 ounces extra-firm tofu {1 block}

14.4 ounce can sauerkraut

4 tablespoons Worcestershire sauce

8 teaspoons coriander

8 teaspoons garlic powder

Salt & pepper to taste

1/2 cup Thousand Island dressing

8 Swiss cheese slices {I used Sargento thin slices}

8 slices Rye bread

Unsalted butter

Olive oil

Drain and press the tofu dry with a paper towel. Slice the tofu into four square pieces. Place sauerkraut in small saucepan over low heat. On a cutting board, brush about 1/2 tablespoon Worcestershire sauce on one side of the tofu; season that side with 1 teaspoon coriander, 1 teaspoon garlic powder, salt and pepper. Heat 3-4 tablespoons olive oil in a large skillet over medium-high heat. Once the skillet is hot, place the tofu seasoned-side down. Season the other side, while in the skillet, with 1/2 tablespoon Worcestershire sauce, 1 teaspoon coriander, 1 teaspoon garlic powder, salt and pepper. Cook for about 3 minutes on each side, until golden brown. Transfer tofu to a clean plate. With a paper towel, wipe out the skillet and melt about 2 tablespoons of butter in the skillet over medium heat. {I used about 2 tablespoons of butter per sandwich} Spread about 1 tablespoon of the Thousand Island dressing on each side of the sandwich bread. Place the slice of tofu on one side, followed by 2 slices of the Swiss cheese and about 3 tablespoons of the sauerkraut {more or less depending on your preference!}. Place the top slice of bread on top of the sauerkraut to make a sandwich. Transfer the sandwich to the hot skillet {as if you were making grilled cheese}, toasting the bread on each side for about 2-3 minutes until golden brown. Makes 4 sandwiches.

Happy Friday! As you may know, I have been on a quest to incorporate more tofu into our dinners. {You can see more tofu recipes here, here & here} One of my husband’s favorite sandwiches in the world is a Reuben sandwich. I’m not much of a meat eater, so I honestly don’t think I’ve ever tried a classic Reuben sandwich! I thought I would substitute the meat for tofu and create a healthier version of my husband’s favorite {and maybe something I could tolerate!} Well I’ve never tried the classic, but this healthy version was amazing! The flavors incorporated so well together and the cheese melted perfectly. Even my husband said it was the best version of the “Reuben” he has ever had 😉 This was a super quick dinner too, and for me, that’s always a bonus! Maybe I’ll even try a classic Reuben now… 😉

Have a wonderful weekend, everyone!