Sunday, November 18, 2012

Vegetarian Reuben Recipe


This sandwich hails from a little place called Flavor Country. It's easy, it's delicious, you should probably make this for lunch.

For the tofu:
1 block of firm or extra firm tofu
2 tablespoons vegetable oil
Dash of liquid smoke
2 tablespoons soy sauce
1 tablespoon vegan Worcestershire sauce (cheap store brands are often vegan)
1 teaspoon lemon juice
1/4 teaspoon smoked paprika
1/4 teaspoon dill
1/4 teaspoon garlic powder

For everything else:
4 slices caraway rye bread
1000 Island dressing
Swiss cheese
Sauerkraut (preferably homemade if ya got it. Go, Lactobacillus, go!)

(Adapted from The Grit Restaurant Cookbook)


Cut block of tofu in half, then slice thinly. Heat oil in a skillet at medium high heat and fry tofu until golden brown and a bit crispy. Depending on the size of your skillet, you may need to cook tofu in two batches. 

Meanwhile, mix together the soy sauce, Worcestershire sauce, and lemon juice. Measure out the smoked paprika, dill and garlic powder to have at the ready, because things will move fast for this next step. 

When the tofu is fully cooked, slowly pour in the liquid ingredients and the spices. Toss the tofu frequently to coat with the sauce, before it all cooks off. Saute for another minute until all the sauce is soaked up/evaporated, then remove from heat. 

Toast bread. Smother in dressing then pile on tofu, and cheese. Pop it under a broiler for a minute or two until the cheese melts, then finish off with a generous amount of sauerkraut. Makes two large sandwiches, so be sure to share. 



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