Tofu Reubens With Salad Recipe

Name: Tofu Reubens With Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 6 -ounce packages baked tofu; 1/8 teaspoon ground allspice; 1/8 teaspoon mustard powder; 2 1/2 tablespoons unsalted butter; 8 slices seeded rye bread; 1/2 cup Russian or Thousand Island dressing; 1 cup sauerkraut, rinsed and drained; 4 slices Swiss cheese; 5 ounces mixed baby greens (about 6 cups); 2 tablespoons chopped cornichons or dill pickles, plus 1 tablespoon brine from the jar; 2 tablespoons pickled mushrooms (optional); 1 1/2 tablespoons extra-virgin olive oil

Servings: persons

2 6 -ounce packages baked tofu
1/8 teaspoon ground allspice
1/8 teaspoon mustard powder
2 1/2 tablespoons unsalted butter
8 slices seeded rye bread
1/2 cup Russian or Thousand Island dressing
1 cup sauerkraut, rinsed and drained
4 slices Swiss cheese
5 ounces mixed baby greens (about 6 cups)
2 tablespoons chopped cornichons or dill pickles, plus 1 tablespoon brine from the jar
2 tablespoons pickled mushrooms (optional)
1 1/2 tablespoons extra-virgin olive oil

1
Lay the tofu on a cutting board and slice each piece in half horizontally.
2
Sprinkle the tofu pieces evenly on one side with the allspice and mustard powder.
3
Heat 1/2 tablespoon butter in a large nonstick skillet over medium-high heat.
4
Add the tofu and cook, turning once, until golden brown, about 1 minute per side.
5
Wipe out the skillet and remove from the heat.
6
Spread each slice of bread with 1 tablespoon Russian dressing, then sandwich with the sauerkraut, tofu and cheese.
7
Heat 1 tablespoon butter in the skillet over medium heat.
8
Add 2 sandwiches and cook, turning once, until the cheese melts and the bread is toasted, about 3 minutes per side.
9
Repeat with the remaining butter and sandwiches.
10
Toss the mixed greens, cornichons, brine, mushrooms and olive oil.
11
Serve the sandwiches with the salad.
12
Per serving: Calories 646; Fat 36 g (Saturated 11 g); Cholesterol 39 mg; Sodium 1,795 mg; Carbohydrate 53 g; Fiber 10 g; Protein 31 g
13
Photograph by Andrew Purcell

241

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 6 -ounce packages baked tofu, 1/8 teaspoon ground allspice, 1/8 teaspoon mustard powder, 2 1/2 tablespoons unsalted butter, and more.

Yes, Tofu Reubens With Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Tofu Reubens With Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions