Grilled Tofu “Reuben” Sandwich

Grilled Tofu "Reuben" Sandwich

It’s been a busy couple of weeks, and I have things to post but have not had time to blog. Oh well. Such is life! I enjoyed teaching the Whole Meal Salads and Artisan Gluten Free Bread class yesterday. With 14 in attendance there was a lot of fun to be had. Thank you to all of you wonderful people for cooking healthy food with me! You are all such a joy to share this experience with! IMG_2261 Stay tuned for my next class, later on this summer on preserving the harvest through pickling.

With leftover Artisan Gluten Free Bread and leftover tofu from one of the salads we made yesterday, I had the fixins’ to make one of our favorite sandwiches for lunch today. I call it a Tofu Reuben Sandwich. I’ve made it with my Everyday Whole Wheat Bread and also this Gluten Free Artisan Bread. With both its yummy. What makes it so good is the pickled purple cabbage sauerkraut layered between the lettuce, grilled tofu, and seasoned bread slices. If you have home ferments like this, here is a great way to use them! If you don’t like tofu, add them to a turkey or ham sandwich instead. Very delicious and so good for you.

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Remember when buying tofu, look for organic, and make sure you look at the date on the package to check how fresh it is. And here’s how it’s done.

Grilled Tofu “Reuben” Sandwich (serves 2)

2 slabs of firm (but not super firm) tofu, approx. 4 inches x 5 inches x 1/2 inch thick

1 tablespoon olive oil

2 tablespoons soy sauce or tamari

sea salt and pepper

Veganaise

Dijon mustard

1/4 cup – 1/2 cup naturally fermented sauerkraut home pickled or store-bought

lettuce

4 slices of your favorite bread

Directions:

Heat a cast iron skillet with 1 tablespoon of olive oil. I prefer to use a heavy Lodge cast iron skillet for browning things like tofu.

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When oil is hot, place tofu in and it should sizzle right away. Drizzle 1 tablespoon of soy sauce over tofu and sprinkle with salt and pepper. Let brown for 3 minutes without trying to flip it. Just let it brown. If you try to flip it too early it will stick to the pan. After 3 minutes turn tofu and brown the other side. You can drizzle the other tablespoon of soy sauce over the tofu and lightly salt and pepper the other side too. Brown for another 3 minutes. Remove and set aside.

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Lay out 4 pieces of bread to make sandwiches.

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Spread some Veganaise on each slice and Dijon on one side of the sandwich as well. Today I browned extra tofu, in smaller pieces to fit the bread sizes better. This is the GF Artisan Bread which makes smaller sandwiches.. You can adjust tofu size to the size of the bread you are using.

Here is a photo of the Everyday Whole Wheat Bread Reuben, open-faced, so you can see the difference in size;

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And the GF Artisan Bread;

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And before we took our first mouth-watering bite….

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A bit easier on the gut than the traditional Reuben, now wouldn’t you say?

Cheers!

And thanks for stopping by!

Amy

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4 Comments on “Grilled Tofu “Reuben” Sandwich”

  1. Yummy! I’ve made grilled tofu and pickle sandwiches but pickled red cabbage sounds delightful! And it looks so pretty!

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