Tofu Reuben with Russian Dressing

Tofu Reuben with Russian Dressing

Serves 4
This Reuben is a far cry from the original mile-high sandwich made with corned beef, Russian dressing and lots of melted cheese. This sandwich makes your mouth happy, as the layers of sauerkraut, tofu and cheese work so well nestled between the griddled crispy rye bread.
  • 1/2 pound extra-firm tofu, cut lengthwise into 1/4-inch thick slices
  • Tamari soy sauce to taste
  • 2 tablespoons mayonnaise
  • 2 teaspoons ketchup
  • 2 teaspoons sweet or dill pickle relish
  • 8 slices rye bread
  • 2/3 cup sauerkraut, drained well
  • 4 slices soy cheese
  • 2 tablespoons canola oil
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Preheat oven to 350°F. Season tofu all over with tamari, then transfer to a baking dish and bake for 25 minutes. Meanwhile, put mayonnaise, ketchup and relish into a small bowl and mix to make a dressing.

Spread dressing on each slice of bread, then arrange tofu slices on 4 slices of the bread. Spread sauerkraut evenly over tofu, then top with cheese and remaining bread slices, dressing-side down.

Heat a large nonstick skillet over medium heat. Grease lightly with oil, then arrange sandwiches in the skillet in a single layer. Arrange a large plate on top of the sandwiches and weigh it down with a can or heavy saucepot to firmly press the sandwiches. Lower the heat and cook for 4 minutes, or until golden brown. Flip sandwiches over and repeat the process until heated through and golden brown on both sides. Cut sandwiches in half and serve immediately.
Nutritional Info: 
Per Serving: 330 calories (150 from fat), 16g total fat, 1g saturated fat, 5mg cholesterol, 780mg sodium, 30g carbohydrates, (9 g dietary fiber, 2g sugar), 15g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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