Tofu Reuben With Russian Dressing Recipes

TOFU REUBENS WITH SALAD

Tofu Reubens with Salad image

This meat-free take on the Reuben sandwich swaps tofu for the traditional corned beef. As a nod to the original, the greens served alongside are tossed with cornichons and pickled mushrooms.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

Lay the tofu on a cutting board and slice each piece in half horizontally. Sprinkle the tofu pieces evenly on one side with the allspice and mustard powder. Heat 1/2 tablespoon butter in a large nonstick skillet over medium-high heat. Add the tofu and cook, turning once, until golden brown, about 1 minute per side. Wipe out the skillet and remove from the heat.
Spread each slice of bread with 1 tablespoon Russian dressing, then sandwich with the sauerkraut, tofu and cheese.
Heat 1 tablespoon butter in the skillet over medium heat. Add 2 sandwiches and cook, turning once, until the cheese melts and the bread is toasted, about 3 minutes per side. Repeat with the remaining butter and sandwiches.
Toss the mixed greens, cornichons, brine, mushrooms and olive oil. Serve the sandwiches with the salad.

Nutrition Facts : Calories 646, Fat 36 grams, SaturatedFat 11 grams, Cholesterol 39 milligrams, Sodium 1,795 milligrams, Carbohydrate 53 grams, Fiber 10 grams, Protein 31 grams

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