Pastrami-Spiced Tofu Reuben Recipe

Name: Pastrami-Spiced Tofu Reuben
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 14-oz. package firm tofu, cut crosswise into 8 slices; 1/4 cup plus 2 Tbsp. reduced-fat mayonnaise; 3 tablespoons ketchup; 3 tablespoons chopped sweet pickles, such as gherkins; 1 teaspoon ground coriander; 1 teaspoon coarsely ground black pepper; 1/4 teaspoon garlic powder; 1/8 teaspoon salt; 1/4 teaspoon sugar; 1 tablespoon Worcestershire sauce; 1 1/2 teaspoons extra-virgin olive oil; 8 ounces sauerkraut, drained, rinsed and squeezed dry (about 2 cups); 1 tablespoon chopped pickled jalapeno, seeds removed; 2 tablespoons unsalted butter, softened; 8 slices pumpernickel; 4 slices Swiss cheese; 2 half-sour pickles, sliced, optional

Servings: persons

1 14-oz. package firm tofu, cut crosswise into 8 slices
1/4 cup plus 2 Tbsp. reduced-fat mayonnaise
3 tablespoons ketchup
3 tablespoons chopped sweet pickles, such as gherkins
1 teaspoon ground coriander
1 teaspoon coarsely ground black pepper
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/4 teaspoon sugar
1 tablespoon Worcestershire sauce
1 1/2 teaspoons extra-virgin olive oil
8 ounces sauerkraut, drained, rinsed and squeezed dry (about 2 cups)
1 tablespoon chopped pickled jalapeno, seeds removed
2 tablespoons unsalted butter, softened
8 slices pumpernickel
4 slices Swiss cheese
2 half-sour pickles, sliced, optional

1
Arrange tofu in a single layer on a plate between several layers of paper towels. Top with a heavy skillet; let stand for 5 minutes. In a bowl, mix mayonnaise, ketchup and chopped pickles; cover. In a separate bowl, mix coriander, pepper, garlic powder, salt and sugar. Discard towels around tofu. Brush tofu with Worcestershire; sprinkle all over with spice mixture.
2
Warm oil in a large nonstick skillet over medium-high heat. Cook tofu, turning once, until browned, 6 to 8 minutes. Transfer to a plate. Add sauerkraut and jalapeno to skillet; saute until heated through, about 2 minutes. Transfer to a bowl, cover and keep warm. Wipe out skillet.
3
Spread butter on 1 side of each bread slice; set it buttered-side down on a work surface. Spread 1 Tbsp. mayonnaise mixture on 4 slices; top with cheese, tofu and pickles, if desired. Mound sauerkraut on top; drizzle with remaining mayonnaise mixture. Close sandwiches. Warm 2 skillets over medium heat. Cook sandwiches, turning once, until bread is crisp and cheese has melted, about 5 minutes. Cut in half and serve right away.

306

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 14-oz. package firm tofu, cut crosswise into 8 slices, 1/4 cup plus 2 Tbsp. reduced-fat mayonnaise, 3 tablespoons ketchup, 3 tablespoons chopped sweet pickles, such as gherkins, and more.

Yes, Pastrami-Spiced Tofu Reuben falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pastrami-Spiced Tofu Reuben

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