Veggie Reuben Open-Faced Sandwich

Tofu Reuben with Cortido

Here’s a relatively quick lunch that makes use of the sauerkraut that I talked about in a previous post here.

It consists of 1 or 2 pieces of your favorite bread, toasted, and spread with your favorite stone ground or Dijon mustard.  Top with Swiss cheese – we used Emmentaler, a slab of seared tofu (recipe follows) and (Cortido) sauerkraut.

For those of you who haven’t tried tofu, or think you don’t like it, this recipe may change your mind.

4 servings

Whole grain bread

Swiss Emmentaler cheese

Sauerkraut

Mustard

½ lb. tofu, sliced into 4 pieces

1/3 cup sesame seeds

2 T. nutritional yeast

1 T. tamari

1/3 cup water – may substitute part with a bit of white wine

2 T. olive oil

Freshly ground pepper

Sauteed Tofu

Mix sesame seeds, nutritional yeast and pepper together.  Dredge moist tofu slices in the mixture, totally covering each side.  Sauté in olive oil in preheated (medium high) cast iron frying pan for 2 minutes per side or until golden brown.  Mix tamari and water together and pour over the tofu.  Simmer for 2-3 minutes until the tofu is infused with the flavored liquid.

Place tofu slices on toasted bread prepared with mustard and cheese.  Be sure to spoon on the excess juice and sesame seeds left in the pan.  Top with sauerkraut and enjoy!

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