Tofu Reubens with Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 646
- Total Fat
- 36 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 39 milligrams
- Sodium
- 1,795 milligrams
- Carbohydrates
- 53 grams
- Dietary Fiber
- 10 grams
- Protein
- 31 grams
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
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
Directions
- 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.